Fresh Strawberry Cake

• 1 (10-ounce) package frozen reduced-calorie strawberries in syrup, thawed
• 1 (18.25-ounce) package white cake mix (such as Duncan Hines)
• 1 (3-ounce) package strawberry gelatin
• 1 1/4 cups water
• 1/4 cup vegetable oil
• 3 large egg whites
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Cooking spray
• 1 (8-ounce) container frozen fat-free whipped topping, thawed
• 1 quart fresh strawberries, sliced
• 2 tablespoons sliced natural almonds, toasted

1. Preheat oven to 350u0b0.
2. Drain thawed strawberries well; discard juice. Pulse in a food processor until pureed; set aside.
3. Combine cake mix and next 4 ingredients in a large bowl; beat with a mixer at low speed 30 seconds. Add pureed strawberries; beat at medium speed 2 minutes. Stir in vanilla and almond extracts; pour into a 13 x 9-inch baking pan coated with cooking spray.
4. Bake at 350u0b0 for 28 minutes, or until cake springs back when lightly touched in center. Cool completely in pan on a wire rack.
5. Spread whipped topping over top of cake. Arrange sliced strawberries on whipped topping, overlapping slightly. Sprinkle almonds over cake.

syrup, white cake, strawberry gelatin, water, vegetable oil, egg whites, vanilla, almond extract, cooking spray, fresh strawberries, natural almonds

Taken from www.myrecipes.com/recipe/fresh-strawberry-cake (may not work)