Yield: 18 Servings (3 points per serving for blue, green and purple)
Preheat oven to 350 degrees F.
Remove the tops from the strawberries, then slice them into pieces.
Add the sugar-free maple syrup and strawberries to a saucepan on medium-low heat. Once they start to simmer add the cornstarch. Stir and cook for 5 minutes.
In a large mixing bowl add the cake mix, 3 eggs and strawberry mixture. Stir together until there are no lumps.
Spray a 9x13 cake pan with no-stick cooking spray, then add the cake batter.
Bake 34-38 minutes, or until a toothpick inserted in the middle comes out clean.