For those of you who are in need of something sweet and refreshing for summer, you should try this recipe! It's a family favorite, it's easy and has even garnered some big money/awards in church activities and fundraisers.My secret deviations from the original recipe (which makes it low-fat, but still absolutely delectable) are shared here:
STRAWBERRY YOGURT CAKE
1 box – white cake mix
3/4c water
1/3c unsweetened applesauce
2 egg whites and 1 whole egg
2 (6oz) containers of low-fat strawberry yogurt
1 (12 oz) container of whipped topping
1 quart of strawberries
Heat oven to 350°F. Grease and lightly flour two 9” round cake pans. Fold whipped topping with one container of yogurt; set in refrigerator to chill.
In a large bowl, beat cake mix, water, applesauce, eggs and 1 container of yogurt with electric mixer on low for 30 seconds; beat on medium-high speed for 2 minutes. Pour batter into pans.
Bake for 25-30 minutes, or until toothpick comes out clean (cakes should be very lightly browned and springs back when touched). Cool for 15 minutes. Run knife around sides of pans to loosen cakes; cool on wire racks for at least one hour.
Spread 1/3 whipped topping mixture over 1 cake layer. Cut about 10 strawberries into ¼” slices and arrange on frosted layer. Top with second layer. Frost sides and top of cake with remaining whipped topping mixture. Cut remaining strawberries in half and arrange on top of cake. Store loosely covered in refrigerator before serving.
1 comment:
This recipe came at a perfect time. Next Sat is Preston's 1st birthday and though I am making little cupcakes for him, I wanted to make something else more "refreshing". I don't eat sugar anymore so I'm going to try to do this recipe but alter it a bit. Thanks for the idea- and your picture looks absolutely divine.
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