Ingredients
3
cups Bisquick™ Heart Smart™ pancake & baking mix
1
cup sugar
2
tablespoons canola oil or 1/4 cup unsweetened applesauce
1
cup fat-free (skim) milk
2
teaspoons vanilla
1
whole egg
1
egg white
6
cups sliced fresh strawberries
2
tablespoons sugar
2
tablespoons water
1
teaspoon lemon juice
1
container (8 oz) Cool Whip lite frozen whipped topping or Cool Whip fat-free frozen whipped topping, thawed
Preparation
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In medium bowl, mix strawberries, 2 tablespoons sugar, the water and lemon juice. Cover; refrigerate 30 minutes to 1 hour.
To serve, cut cake into squares; place on individual dessert plates. Top each serving with strawberries and whipped topping.
