Fresh Strawberry Cake

Health score
2%
Fresh Strawberry Cake
43 min.
18
238kcal

Suggestions


Indulge in the delightful taste of summer with our Fresh Strawberry Cake, a vibrant and refreshing dessert that's perfect for any occasion. This cake captures the essence of fresh strawberries and combines it with the delicate flavor of almond and vanilla extracts, resulting in a treat that’s both light and satisfying. Whether you're celebrating a special birthday, hosting a picnic, or just satisfying your sweet tooth, this dessert serves up to 18 people, making it ideal for gatherings.

The recipe takes only 43 minutes to prepare and bake, allowing you to impress your friends and family without spending all day in the kitchen. With a deliciously moist base made from a white cake mix and the added natural sweetness of pureed strawberries, this cake balances flavors perfectly while keeping calories in check at just 238 per serving. The topping is a luscious blend of fat-free whipped topping and fresh strawberry slices, making every bite a burst of fruity goodness.

Additionally, the sprinkle of toasted almonds adds a delightful crunch and enhances the aroma of the cake, making it as visually pleasing as it is tasty. Try this Fresh Strawberry Cake recipe and treat yourself to a slice of pure bliss that will leave everyone wanting more!

Ingredients

  • 0.3 teaspoon almond extract 
  • tablespoons natural almonds toasted sliced
  • large egg whites 
  • 10 ounce strawberries in syrup frozen thawed reduced-calorie
  • quart strawberries fresh sliced
  • ounce strawberry gelatin 
  • 0.5 teaspoon vanilla extract 
  • 0.3 cup vegetable oil 
  • 1.3 cups water 
  • ounce non-dairy whipped topping fat-free frozen thawed
  • 18.3 ounce duncan hines classic decadent cake mix white (such as Duncan Hines)

Equipment

  • food processor
  • bowl
  • frying pan
  • oven
  • wire rack
  • blender
  • baking pan

Directions

  1. Preheat oven to 35
  2. Drain thawed strawberries well; discard juice. Pulse in a food processor until pureed; set aside.
  3. Combine cake mix and next 4 ingredients in a large bowl; beat with a mixer at low speed 30 seconds.
  4. Add pureed strawberries; beat at medium speed 2 minutes. Stir in vanilla and almond extracts; pour into a 13 x 9-inch baking pan coated with cooking spray.
  5. Bake at 350 for 28 minutes, or until cake springs back when lightly touched in center. Cool completely in pan on a wire rack.
  6. Spread whipped topping over top of cake. Arrange sliced strawberries on whipped topping, overlapping slightly.
  7. Sprinkle almonds over cake.

Nutrition Facts

Calories238kcal
Protein5.59%
Fat19.58%
Carbs74.83%

Properties

Glycemic Index
2.78
Glycemic Load
1.2
Inflammation Score
-3
Nutrition Score
6.8734782700953%

Flavonoids

Cyanidin
0.91mg
Petunidin
0.06mg
Delphinidin
0.16mg
Malvidin
0.01mg
Pelargonidin
13.06mg
Peonidin
0.03mg
Catechin
1.65mg
Epigallocatechin
0.44mg
Epicatechin
0.23mg
Epicatechin 3-gallate
0.08mg
Epigallocatechin 3-gallate
0.06mg
Naringenin
0.14mg
Isorhamnetin
0.03mg
Kaempferol
0.27mg
Myricetin
0.02mg
Quercetin
0.59mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:238.33kcal
11.92%
Fat:5.44g
8.37%
Saturated Fat:1.43g
8.97%
Carbohydrates:46.77g
15.59%
Net Carbohydrates:45.21g
16.44%
Sugar:30.23g
33.59%
Cholesterol:2.02mg
0.67%
Sodium:251.97mg
10.96%
Alcohol:0.06g
100%
Alcohol %:0.05%
100%
Protein:3.49g
6.99%
Vitamin C:30.91mg
37.47%
Manganese:0.29mg
14.44%
Phosphorus:130.89mg
13.09%
Vitamin B2:0.19mg
11.23%
Calcium:99.49mg
9.95%
Folate:35.73µg
8.93%
Vitamin K:7.54µg
7.18%
Selenium:4.52µg
6.46%
Vitamin B1:0.1mg
6.42%
Vitamin E:0.95mg
6.31%
Fiber:1.56g
6.23%
Vitamin B3:0.98mg
4.91%
Iron:0.83mg
4.62%
Magnesium:14.89mg
3.72%
Potassium:129.56mg
3.7%
Copper:0.07mg
3.6%
Vitamin B12:0.19µg
3.19%
Vitamin B6:0.05mg
2.51%
Zinc:0.28mg
1.89%
Vitamin B5:0.17mg
1.67%
Source:My Recipes