Strawberries & cream layer cake
6
Points®
Total time: 45 min • Prep: 10 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
This chocolate-and-cream layer cake is sure to impress. Serve it for Valentine's Day, birthday parties, or even your next dinner party. It comes together in less than an hour and is easy to customize. Swap in chocolate whipped topping for regular, use whatever fruit looks best at the market, and sprinkle on your favorite cake decorations like sprinkles or sparkling sugar.
Ingredients
Cooking spray
8 spray(s)
Pillsbury Moist Supreme Sugar Free Devil's Food Cake Mix
12 oz, dry mix, or sugar-free chocolate cake mix
Egg
4 large egg(s)
Water
1 cup(s)
Vegetable oil
2 Tbsp
Frozen lowfat whipped topping
2½ cup(s), thawed and divided
Strawberries
1 cup(s), sliced, plus whole berries for garnish
Freeze-dried strawberries
4 Tbsp, crushed
Instructions
1
Preheat oven to 350°F. Lightly coat two 8-inch round pans with nonstick cooking spray.
2
In a medium bowl, whisk together cake mix, eggs, water, and oil into a smooth batter. Evenly divide batter between prepared pans. Bake until a toothpick inserted into the center of a cake comes out clean, 17 to 20 minutes. Allow to cool.
3
Top a cooled cake with 1 cup whipped topping; top with a layer of sliced strawberries and remaining cake. Spread with remaining 1 1/2 cups whipped topping; sprinkle with crushed freeze-dried strawberries. Garnish with fresh whole strawberries. Slice into 12 pieces just before serving.
4
Serving size: 1 piece
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