Lightened Up Strawberry White Cake

July 4th is less than two weeks away, and likely, you’re already planning your Independence Day shindig. With so many tempting summer recipes out there, it’s tough to decide what to make. I have a cake that’s so easy, yet so good, your dessert planning will be a no-brainer. This Lightened Up Strawberry White Cake recipe is, just like the name implies, SO light and fluffy! It’s almost too light since eating a second piece is hardly a chore. This dessert is not what I consider to be homemade, but the slight modifications that are made to this boxed cake result in a great summer treat. With yogurt baked in the cake, and a whipped topping and yogurt frosting, this dessert will be a crowd-pleaser without ruining anyone’s bikini bod!
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Lightened Up Strawberry White Cake

What You Need

  • 1 box Duncan Hines white cake mix
  • 3 egg whies
  • 3/4 cup water
  • 2 tablespoons oil
  • 1 6-ounce carton low-fat strawberry yogurt
  • Topping
  • 4 ounces Cool Whip, or other whipped topping
  • 8 ounces low-fat strawberry yogurt

What To Do

  1. In a 9x13-inch pan, prepare cake according to package directions, swapping out the eggs and oil for the 3 egg whites, 3/4 cup water, 2 tablespoons oil and 6 ounces of strawberry yogurt. Pour cake mix in a pan that is greased or sprayed with cooking spray. Bake according to package directions.
  2. While cake bakes, mix together Cool Whip and 8 ounces low-fat strawberry yogurt, until uniform.
  3. When cake is cooled, spread yogurt mixture on top of cake. Serve with fresh strawberries and blueberries.

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