Bake a simple cake using fresh strawberries, and enjoy this summertime classic with whipped topping and more berries.
—MERYL HERR GRAND RAPIDS, MI
PREP: 30 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 8 SERVINGS
1 1/3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2/3 cup buttermilk
1/4 cup butter, melted
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup sliced fresh strawberries
TOPPING
1 cup fresh blackberries
1 cup sliced fresh strawberries
1 tablespoon lemon juice
1 teaspoon sugar
2 cups reduced-fat whipped topping
1. Preheat oven to 350°. Grease and flour a 9-in. round baking pan.
2. In a large bowl, whisk the flour, sugar, baking powder and salt. In another bowl, whisk the egg, buttermilk, melted butter, lemon peel, lemon juice and vanilla. Add to the dry ingredients; stir just until moistened. Fold in 1 cup of strawberries. Transfer to the prepared pan.
3. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
4. For topping, toss berries with lemon juice and sugar. To serve, spread whipped topping over cake. Top with berries.
PER SERVING 1 slice equals 252 cal., 9 g fat (6 g sat. fat), 42 mg chol., 245 mg sodium, 40 g carb., 2 g fiber, 4 g pro.