Enjoy this summery Sweet Strawberry Cake today. Smooth and fruity, you won't want your slice of this cake to end—so you'll probably grab another one.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 cup oil
1/4 cup water
1 cup mashed fresh strawberries, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 350°F.
Combine cake mix and dry gelatin mix in large bowl. Add eggs, oil, water and 3/4 cup strawberries; beat with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
Bake 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Meanwhile, drain remaining strawberries.
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in sugar. Add drained berries; mix well. Whisk in COOL WHIP. Stack cake layers on plate, spreading 1 cup COOL WHIP mixture between layers. Frost top and side with remaining COOL WHIP mixture. Keep refrigerated.
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Strawberry Flavor Gelatin.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Prevent Air Bubbles
To release any air bubbles from the cake batter, lightly tap filled cake pans on counter before baking. Any small air bubbles will rise to the surface.
How to Keep the Cake Plate Clean
Make 4-inch square in center of cake plate with four 3-inch-wide strips of waxed paper. Stack and frost cake layers as directed in center of waxed paper square. Any frosting drippings will land on the waxed paper, keeping the plate clean! Remove waxed paper strips after frosting top and side of cake with remaining whipped topping.
High Altitude Directions
Cakes tend to stick more when baked at high altitudes, so be sure to follow the High Altitude Directions on the cake mix package. Also, grease the pans well and dust with flour or line with parchment paper before using. To prevent the batter from overflowing, use 9-inch round cake pans instead.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 7g
Trans Fat 1g
Total Carbohydrates 42g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.