Spring is here and it’s strawberry season. I’m always looking for new ways to enjoy them. It turns out that my son-in-law really likes strawberry desserts, so of course I had to try this one. The original was for a made-from-scratch cake and fresh whipped cream, but I went the more convenient route and used a cake mix. (Feel free to use homemade whipped cream—it really is worth it!) Because cake mixes can vary from brand to brand, please use the ingredients your brand calls for when adding the liquid and the egg whites. And reduce the liquid by about 1/3 cup due to the preserves you will be adding. I like that this recipe makes two layers, but you only use one, leaving the other one ready for a last minute dessert. I hope you get a chance to enjoy fresh strawberries and try this cake.
- 1 white cake mix (15.25 oz.)
- ½ cup oil
- 1 cup water
- 4 egg whites
- 1 ¼ cups strawberry preserves, divided
- 1/8 teaspoon red food coloring
- 1 container (8 oz.) frozen whipped topping, thawed (or beat 2 Tbls. sugar with 1 ¾ cups heavy whipping cream to form soft peaks)
- 1 ½ pints fresh strawberries, washed and hulled
- Preheat oven to 350°F. Line the bottom of two 9-inch round cake pans with parchment paper. Lightly coat the pan with shortening and dust with flour; tap out the excess. Set aside.
- In a large bowl, combine cake mix with the oil, water, and egg whites, and 1 cup of strawberry preserves. Divide the batter equally between the prepared pans and spread evenly.
- Bake on the middle rack of the oven until a toothpick inserted in the center comes out clean, about 28-32 minutes. Let cool on a wire rack for about 10 minutes in pans before inverting on rack to cool completely.
- To assemble the cake, place one layer on a serving plate. Spread top with the thawed whipped topping and top with strawberries. Heat remaining ¼ cup of preserves in the microwave to melt slightly and drizzle it over the top of the berries. Serve immediately.
- You can use the second layer to make a second cake or wrap and freeze it for up to two months to enjoy later. Or, make it a layer cake. Spread with half the whipped topping, slice the strawberries and layer on top, add the second cake layer and repeat.