Strawberry Shortcake Recipe

Strawberry Shortcake

A moist yellow cake topped with fresh ripe strawberries and Reddi-wip

Prep Time
Total Time
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  • 1 pkg (18.5 oz each) yellow cake mix with pudding in 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
Makes: 12 servings (1 square each)

Nutrition Information Per Serving

Total Fat
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  1. 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.
  2. Bake 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack
  3. Cut into 12 squares to serve. Top each with 2 tablespoons sliced strawberries and a serving of Reddi-wip; serve immediately.
Nutrition Information close
Amount per Serving
Calories 185  
  % Daily Value*
Total fat 2 g 3%
Saturated fat 1 g 5%
Cholesterol 0 MG 0%
Sodium 348 MG 15%
Carbohydrate 39 g 13%
Dietary fiber 1 g 3%
Sugars 21 g
Protein 3 g
Vitamin A   3%
Vitamin C   17%
Calcium   9%
Iron   6%
* Percent Daily Values are based on a 2,000 calorie diet.
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* vs. leading cooking sprays (except olive oil), after spraying on glass bakeware, baking at 400°F for 30 min, cooling, and then washing in standard home dishwasher with detergent and repeating 4 times