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Bobby’s Lighter Simply Delicious Strawberry Cake

By Bobby Deen


Difficulty: Medium

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 20


  • 1 cup sliced, plus some for garnish fresh strawberries
  • 1/4 cup plus 3 tablespoons, divided sugar-free strawberry jam
  • 1 (18.25 oz) box white cake mix
  • 1 (0.30 oz) package sugar-free strawberry gelatin
  • 3 large egg whites
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1 (8 oz) package at room temperature reduced-fat cream cheese
  • 4 tablespoons softened butter
  • 1 teaspoon strawberry extract
  • 3 cups confectioner's sugar


Preheat the oven to 350º degrees. Spray two 9-inch round cake pans with nonstick spray. Line with wax-paper rounds; spray with nonstick spray.

Puree the strawberries and 3 tablespoons of jam in a food processor. Set aside.

Combine the cake mix and gelatin in a large mixing bowl. Beat in the strawberry puree, egg whites, oil and water with hand mixer at medium speed until thickened, about 2 minutes.

Divide the batter evenly between the pans. Bake until a wooden pick inserted in the center comes out clean, about 20 minutes. Let cool in pans 10 minutes. Invert the layers onto racks and remove the wax paper; let cool completely.

For the frosting: With clean beaters, beat the cream cheese and butter in a medium bowl with a hand mixer until creamy, about 2 minutes. Beat in the 1/4 cup of jam and the strawberry extract. Gradually add the confectioner’s sugar, beating until smooth.

Place 1 cake layer on a serving plate. Spread 1/3 of the frosting over the cake layer. Top with the remaining layer. Spread the remaining frosting over the top and sides of the cake. Garnish with the strawberries, if using.

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