Brenda'S Lite Strawberry Cake
A light and fruity strawberry cake featuring a moist white cake base topped with fresh strawberries and whipped topping, perfect for summer gatherings or casual desserts.
Ingredients
Instructions
- Slice strawberries and sprinkle Sweet & Low sweetener over them.
- Add 1/4 cup water to strawberries and stir with a wooden spoon until the sweetener dissolves. Set aside.
- In a mixing bowl, beat the cake mix, eggs, and vegetable oil on high speed until blended.
- Gradually add water to the mixture and beat until smooth.
- Pour batter into a 9 x 13 inch pan and bake at 350°F (175°C) for 30 minutes or until done.
- Allow the cake to cool to the touch.
- Poke holes in the cake with a fork and spoon the sweetened strawberries over the top.
- Chill the cake in the refrigerator.
- After chilling, dollop Cool Whip down the center of the cake and carefully spread to the sides with a spoon.
Tips & Substitutions
For a lighter version, consider substituting the vegetable oil with unsweetened applesauce, which can reduce calories while maintaining moisture. Ensure the strawberries are ripe for the best flavor. If you want to enhance the cake, add a splash of vanilla extract or a pinch of salt to the batter. For added texture, you can fold in some chopped nuts before baking.
Serving Suggestions
This cake is best served chilled, making it a refreshing dessert for warm days. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It also pairs beautifully with Aunt Selma'S Spoon Bread for a delightful brunch spread. Consider garnishing with additional fresh strawberries for a pop of color.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing individual slices wrapped in plastic wrap and aluminum foil. To reheat, simply let the slices thaw and serve cold, or warm them in the microwave for a few seconds for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Brenda'S Lite Strawberry Cake contains roughly 246 calories, with 1g protein, 53g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen for this cake?
Yes, fresh strawberries are actually recommended for this recipe as they provide the best flavor and texture. Ensure they're ripe and sweet, as this will enhance the overall taste of the cake.
How can I make this cake gluten-free?
To make this cake gluten-free, you can substitute the Betty Crocker Lite white cake mix with a gluten-free cake mix. Be sure to check the sweetener you use is also gluten-free, and follow the same instructions for preparation.
Is there a way to make this cake less sweet?
If you prefer a less sweet cake, you can reduce the amount of Sweet & Low sweetener used on the strawberries. Additionally, consider using less frosting on top or opting for a lighter whipped topping to balance the sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).