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Strawberry Shortcake Dessert

TOTAL TIME: Prep: 15 min. Bake: 30 min. + chilling YIELD: 20 servings.
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

Ingredients

  • 1 package white cake mix (regular size)
  • 1-1/3 cups water
  • 1/4 cup unsweetened applesauce
  • 2 large egg whites, room temperature
  • 1 large egg, room temperature
  • 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

Directions

  • 1. 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.
  • 2. Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • 3. 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.
  • 4. Refrigerate for at least 6 hours. Spread with whipped topping. Garnish with fresh strawberries.

Nutrition Facts

1 piece: 179 calories, 5g fat (3g saturated fat), 11mg cholesterol, 192mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 2g protein.

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