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Strawberry Shortcake Dessert

 Strawberry Shortcake Dessert
This recipe was given to me by a co-worker, and it gets rave reviews every time. I've tried it with other fruits, including blueberries, cherries, and peaches. All work out great. — Michele Trachier, Pasadena, Texas
20 ServingsPrep: 15 min. Bake: 30 min. + chilling


  • 1 package white cake mix (regular size)
  • 1-1/3 cups water
  • 1/4 cup unsweetened applesauce
  • 2 egg whites
  • 1 egg
  • 1 package (.6 ounce) sugar-free strawberry gelatin
  • 2 cups boiling water
  • 1 package (16 ounces) frozen unsweetened whole strawberries, thawed, drained and sliced
  • 1 carton (16 ounces) frozen reduced-fat whipped topping, thawed
  • 10 fresh strawberries, halved


  • In a large bowl, combine the cake mix, water, applesauce, egg whites
  • and egg; beat on low speed for 30 seconds. Beat on medium for 2
  • minutes.
  • Pour into a 13x9-in. baking dish coated with cooking spray. Bake at
  • 350° for 30-35 minutes or until a toothpick inserted near the
  • center comes out clean.
  • In a large bowl, dissolve gelatin in boiling water. Stir in
  • strawberries. Using a sharp knife, cut a diamond pattern across top
  • of hot cake; immediately pour gelatin mixture over cake. Cool on a
  • wire rack.
  • Refrigerate for at least 6 hours. Spread with whipped topping.

2 of 2

Strawberry Shortcake Dessert (continued)

Directions (continued)

  • Garnish with fresh strawberries. Yield: 20 servings.
Nutritional Facts: 1 piece equals 179 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 192 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.