A co-worker shared this recipe with me. I’ve used other fruits, including blueberries, cherries and peaches for the shortcake, and it always gets fabulous comments.
—MICHELE TRACHIER PASADENA, TX
PREP: 10 MIN. • BAKE: 30 MIN. + CHILLING • MAKES: 20 SERVINGS
1package white cake mix (regular size)
1 1/3 cups water
1/4cup unsweetened applesauce
2egg whites
1egg
1package (.6 ounce) sugar-free strawberry gelatin
2cups boiling water
1package (16 ounces) frozen unsweetened whole strawberries, thawed, drained and sliced
1carton (16 ounces) frozen reduced-fat whipped topping, thawed
10fresh strawberries, halved
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. Pour into a 13x9-in. baking dish coated with cooking spray.
2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
3. In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries. Using a sharp knife, make a diamond pattern in the top of the 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.