Strawberry Cream Cake- Low Fat, Low Sugar

My mom called me last week and asked if I (or my husband) had plans to get a cake for my upcoming birthday.  I told her that I demanded that my husband NOT get me a cake on my birthday!  I have been working out hard lately and behaving well with my clean eating, so I didn’t want to sabotage my efforts.   I also knew that he would pick out something super rich and really fattening (what he would want).  I was really only HALF kidding. 😉   She then mentioned that she was planning on bringing the ingredients for my favorite childhood strawberry cream cake when they come visit for my birthday.  I know, I have a really great mom!! 🙂

Since it is the lesser of two evils, I said that would be awesome!  My favorite part of this strawberry cream cake is the frosting.  I don’t like super sweet icings anyway, so this version suits my palate.  My mom and my seven year old daughter baked me this delicious cake.  “Happy Birthday to me!!”

Strawberry Cream Cake 

Cake:
1 box white cake mix (can use organic versions)
1 6 oz box strawberry jello (can go sugar-free here)
2 cups water heated for 1-2 minutes in the microwave

Bake cake as directed on box.  Cool ten minutes.  Mix the jello with the water and let cool while the cake cools.  Prick holes in the cake with a fork every two inches being careful not to go all the way to the bottom.  Pour jello mixture over the cake.  Refrigerate uncovered overnight, or at least two hours.

Frosting:
1 cup cold milk (we use 1 %)
1 3.4 oz box vanilla or white chocolate pudding (again, can go sugar-free here)
1 tsp vanilla extract
confectioners sugar to taste (we leave it out completely)
1 8 oz container cool whip (we used Truwhip- a better alternative found at Whole Foods)
Mix all ingredients together and spread on cake.  Refrigerate until served.  Store in the refrigerator.  Enjoy~

My daughter’s beautifully decorated masterpiece.  She loves being in the kitchen.  I think she takes after her mom. 🙂

Strawberry Cream Cake- Low Fat, Low Sugar

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Prep Time 10 mins Cook Time 30 mins Total Time 0:40

Ingredients

• 1 box white cake mix (can use organic versions)
• 1 6 oz box strawberry jello (can go sugar-free here)
• 2 cups water heated for 1-2 minutes in the microwave
• 1 cup cold milk (we use 1 %)
• 1 3.4 oz box vanilla or white chocolate pudding (again, can go sugar-free here)
• 1 tsp vanilla extract
• confectioners sugar to taste (we leave it out completely)
• 1 8 oz container cool whip (we used Truwhip- a better alternative found at Whole Foods)

Directions

1. Bake cake as directed on box.
2. Cool ten minutes.
3. Mix the jello with the water and let cool while the cake cools.
4. Prick holes in the cake with a fork every two inches being careful not to go all the way to the bottom. Pour jello mixture over the cake.
5. Refrigerate uncovered overnight, or at least two hours.
6. Mix last 5 ingredients together and spread on cake. Refrigerate until served. Store in the refrigerator.

by Amee Livingston

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