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Strawberry Shortcake

First Posted: 02/07/2012 11:48 am Updated: 08/31/2012 10:48 am

Strawberry Shortcake

Strawberry Shortcake
Photo by ConAgra Foods, Inc
Provided by:
total prep 206 calories/serving
A moist yellow cake topped with fresh ripe strawberries and Reddi-wip


  • 1 pkg (18.5 oz each) yellow cake mix with pudding in the mix
  • 1 1/4 cups water
  • 3/4 cup Egg Beaters® Original or Egg Beaters® 100% Liquid Egg Whites
  • 1/4 cup vanilla nonfat yogurt with low-calorie sweetner
  • PAM® Baking Spray
  • 1 1/2 cups sliced fresh strawberries
  • Reddi-wip® Fat Free Dairy Whipped Topping


  • Preheat oven to 350°F. Spray 13x9-inch baking pan with cooking spray. Beat cake mix, water, Egg Beaters and yogurt in medium bowl with electric mixer on low speed until well blended; beat on high speed 2 minutes. Pour into prepared pan.
  • Bake 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack
  • Cut into 12 squares to serve. Top each with 2 tablespoons sliced strawberries and a serving of Reddi-wip; serve immediately.


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