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Super Moist Strawberry Cake

Super Moist Strawberry Cake
Super Moist Strawberry Cake
(Photos show DOUBLE layer cake.)
SINGLE Layer - Cut into 12 Servings

Calories 213 (62% from fat)
Fat 15 gram
Saturated Fat 4 gram
Trans Fat 0 gram
Cholesterol 16 mg.
Sodium 244 mg.
Carb. 25 gram
Fiber 3 gram
Sugar 2 gram
Sugar Alcohol 10 gram
Protein 5 gram

DOUBLE Layer - Cut into 12 Servings

Calories 423 (63% from fat)
Fat 29 gram
Saturated Fat 7.4 gram
Trans Fat 0 gram
Cholesterol 31 mg.
Sodium 469 mg.
Carb. 50 gram
Fiber 6 gram
Sugar 3 gram
Sugar Alcohol 20 gram
Protein 11 gram

Ingredients


Ingredients Needed for SINGLE LAYER cake (Double everything if you're making a DOUBLE LAYER cake.)

NOTE: The Sugar Free Jell-O packet sizes are DIFFERENT. Make sure you get the right amounts for each step.

buttery cooking spray

4 large egg whites

1 large whole egg

1/4 cup oil

1/2 cup water

1 Tbsp. vanilla

1 package (0.6 oz) Sugar Free Strawberry Jell-O

1 box (11.4 oz.) Swerve Sweets Vanilla Cake Mix

1/2 cup strawberries, chopped

FROSTING

3/4 tub (8 oz. tub) sugar free Cool Whip

1 package (0.3 oz.) Sugar Free Strawberry Jell-O


The creation of this recipe started with a birthday. A friend was celebrating and he wanted a strawberry cake, just like the one a friend made. It was rich, moist and full of strawberries. The only problem is that each slice had over 600 calories and 30 grams of sugar.

We began experimenting with several sugar free cake mixes, flavorings and frostings. After more than a dozen tries, we finally got it right. Here are TWO versions of the recipe.

The first version is if you're looking for a SINGLE layer cake. The second version is for a DOUBLE layer cake. Both are extremely low in sugar and their taste is one of the best desserts we've made.

This recipe is higher in fat. If you're on a low fat diet, you should consider another option.

For a SINGLE LAYER Cake

1. Preheat oven to 350 degrees Fahrenheit.

2. Lightly coat a 9-inch round cake pan with buttery cooking spray.

3. Put the egg whites, whole egg, oil, water and vanilla in a mixing bowl. Whisk or use a mixer to combine.

4. Whisk or use a mixer to add in the sugar free Jell-O mix.

5. Whisk or use a mixer to add in the cake mix. Stir until combined.

6. Fold the strawberries into the batter. Then pour or scoop the batter into the prepared pan.

7. Bake for 27-30 minutes. Let cool completely, then run a knife or spatula around the sides and bottom to loosen the cake. Place on a plate for frosting.

8. Whisk together the Cool Whip and Strawberry Jell-O for the frosting.

For a DOUBLE LAYER Cake

1. Do all the steps for a single layer cake, but with double the ingredients and split the batter evenly between two 9-inch round cake pans.

Super Moist Strawberry Cake Pans

2. After both cakes are done cooking and cooled, spread a layer of Cool Whip frosting on one cake, then place the other on top.

3. Frost the combined cake on top and the sides. Cut and serve.

4. This cake will stay good in the refrigerator for 2 days if covered.

Yield: 12 Servings


 Super Moist Strawberry Cake
Super Moist Strawberry Cake

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