Strawberry Cake

• 18 14 ounces white cake mix
• 3 egg whites
• 2 tablespoons oil
• 34 cup low sugar strawberry preserves
• 2 cups strawberries (from 16-count)
• 8 ounces frozen french whipped topping, thawed

1. Preheat oven to 350.
2. Coat 2 (9") round cake pans with cooking spray.
3. On low speed, beat cake mix, 1 1/3 cups water, egg whites and oil until combined, 30 seconds.
4. Increase speed to medium-high; beat until thick and smooth; 2 minutes.
5. Beat in 1/4 cup preserves.
6. Divide batter between pans.
7. Bake 22-25 minutes or until toothpick inserted into centers comes out clean.
8. Cool 15 minutes.
9. Transfer from pans to racks; let cool completely.
10. Place one cake layer on serving plate; spread with remaining 1/2 cup preserves.
11. Slice 1 cup strawberries; arrange over preserves.
12. Top with remaining layer.
13. Reserve 3/4 cup topping.
14. Spread remaining topping over cake top and side.
15. If desired, transfer reserved topping to pastry bag fitted with medium star tip.
16. Pipe topping around cake top.
17. Slice remaining 1 cup strawberries; place on cake.

white cake, egg whites, oil, low sugar, strawberries

Taken from www.food.com/recipe/strawberry-cake-378699 (may not work)