Almost 6 years ago I blogged about the delicious strawberry cake I made and it's been a hit on my blog, pinning and sharing all over the place in the past few years. The pictures I took are really bad...6 years ago I had no idea how to take decent pictures, so it was pathetic. I just came back and edited this post nicely and a printable recipe sheet I'm adding here as well.
* Ingredients :
° 9 ounces white or vanilla cake mix 1/2 an 18 ounce package
° 1 egg white
° 1/2 cup water
° 3 tablespoons vegetable oil
° 1/2 teaspoon vanilla
° 3 ounces non-fat plain yogurt 1/2 from a 6-ounce bowl
° 1/4 cup strawberry, thawed
° 1-1/2 cup whipped cream 3/4 cup heavy cream whipped with 1 tablespoon confectioners' sugar to make 1 1/2 cups or a natural topping like Truwhip
° 1 pint strawberry, washed, chopped and sliced
* Directions :
Place the oven rack in the center of the oven and preheat the oven to 350 degrees. Coat an 8-inch round tray with cooking spray, then sprinkle with flour.
In a large bowl, beat 9 ounces cake mixture (about half a package), egg whites, water, oil, vanilla and 3 yogurt with an electric mixer until well combined, 2 to 3 minutes.
Pour the cake mixture into the prepared pan and bake until a wooden toothpick comes out clean, 25 to 35 minutes. Removing from oven & let cool on a wire rack for 11 min . Carefully remove the cake from the pan and place on a rack to cool completely.
Divide the cooled cake horizontally into two layers. (I am using a thin serrated bread knife.) Place the bottom layer cut side up on the cake plate. Spread 1/2 toasted over the bottom layer. Cover with half of the whipped cream or whipped cream and half of the strawberries.
Topping with rest layer, cutting side down. Cover with the remaining canned and covered with leather. Arrange the remaining strawberries on top. Enjoy !
