Skinny Strawberry Cake
▢9 ounces white or vanilla cake mix (½ of an 18-ounce package)- ▢1 egg white
- ▢½ cup water
- ▢3 tablespoons vegetable oil
- ▢½ teaspoon vanilla
- ▢3 ounces plain non-fat yogurt (½ of a 6-ounce container)
- ▢¼ cup strawberry all-fruit preserves melted
- 1-½ cups whipped cream (¾ cup heavy cream whipped with 1 tablespoon confectioner’s sugar to make 1-½ cups or natural whipped topping such as Truwhip)
- ▢1 pint strawberries, washed, hulled and sliced
- Instructions
- Position an oven rack in the center of the oven and preheat the oven to 350F degrees. Coat an 8-inch round baking pan with cooking spray, then dust it with flour.
- In a large bowl beat 9 ounces of cake mix (about ½ an 18-oz. package), the egg white, water, oil, vanilla and 3 ounces yogurt with an electric mixer until well blended, 2 to 3 minutes.
- Pour the cake batter into the prepared pan and bake until a wooden toothpick inserted in the center comes out clean, 25 to 35 minutes.
- Remove from the oven and cool on a wire rack for 10 minutes. Carefully remove the cake from the pan and place it on the rack to cool completely.
- Split the cooled cake horizontally into 2 layers. (I use a thin serrated bread knife.)
- Place the bottom layer cut side up on a cake plate. Spread ½ the preserves over the bottom layer. Cover with half the whipped cream or whipped topping and half the strawberries.
- Top with the remaining layer, cut side down. Coat with the remaining preserves and whipped topping.
- Arrange the remaining strawberries over the top.
