Dessert

Strawberry Angel Cake – Weight Watchers

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This dessert is a great idea for Easter! I mean, it’s pink. How perfect is that!?

It’s also made with fresh strawberries. That makes it even yummier! I put a little bit of fat free whipped cream on it to serve and it was perfect.

This can also be done with something other than strawberries. Next I want to try it with blueberries. I’m excited!

I never bake without a silicone spatula. It makes transferring batter from the mixing bowl into the baking pan so easy. This is the same set that I have.


OXO Good Grips 3-Piece Silicone Spatula Set

(This post contains affiliate links. Please see my disclosure for more info.)

Strawberry Angel Cake

  • Servings: 15
  • Difficulty: average
  • Print

Yield: 15 servings (5 Freestyle points per serving)

Ingredients:

  • 3 cups sliced strawberries
  • 1/2 cup granulated Splenda
  • 1 tablespoon fresh lemon juice
  • 1 box Betty Crocker angel food cake mix
  • Fat free Redi Whipp

Directions:

  1. Preheat oven to 350 degress F.
  2. Add strawberries to a small saucepan. Add Splenda and stir.
  3. Cook strawberries over medium-low heat. Add lemon juice.
  4. Cook for 5 minutes stirring often. Remove from heat and let cool.
  5. Add cake mix to a large mixing bowl. Pour in the strawberry mixture and stir really well. Make sure there is no more cake mix powder.
  6. Pour batter into an ungreased 9 x 13 pan. Bake for 30 minutes.
  7. Let cake cool. Serve with fat free Redi Whipp.

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