Orange Cream Cake With Strawberries

• 1 (6.85 oz.) pkg. no-cholesterol angel food cake mix
• 3 Tbsp. granulated sugar
• 2 Tbsp. cornstarch
• 2/3 c. fresh orange juice
• 1 Tbsp. grated orange peel
• 1/2 c. nondairy whipped topping
• 1 pt. fresh strawberries, sliced

1. Prepare cake mix according to package directions; bake and cool as directed.
2. Stir sugar and cornstarch in a small saucepan to mix well, using wire whisk.
3. Whisk orange juice gradually into mixture until smooth; stir in grated orange peel.
4. Cook 3 to 5 minutes over medium heat, whisking constantly until thick; remove from heat.
5. Pour mixture into small bowl.
6. Whisk 1 to 2 minutes longer, until slightly cooled.
7. Refrigerate, covered, for 45 minutes, until very cold.
8. Beat cold orange mixture until light and fluffy, using whisk; fold in whipped topping.
9. Swirl orange cream over top and sides of cake.
10. Arrange as many sliced strawberries as desired in cream on top of cake; scatter slices of orange peel over berries, if desired.
11. Serve cake accompanied by any remaining berries.

cake mix, sugar, cornstarch, orange juice, nondairy whipped topping, fresh strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=323099 (may not work)