FAYE'S Strawberry Shortcake with cool whip
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- 1 box
- duncan hines moist deluxe - classic yellow cake (mix only)
- eggs (1 whole and 3 extra whites)
- unsweetened applesauce
- 1 1/3
- 3 pt
- strawberries i used 3 pints sliced it comes out to 6.6 cups
- 36 Tbsp
- cool whip lite
- 20 pkg
- sugar substitute
1Strawberries, WASH well, cut leaves and whitish top off. slice and put in big bowl with about 10 pks of any sugar substitute you like. Set over night in ref.
mix the cake mix using the applesauce for the oil, and use only 1 egg and then the whites only from 3 more eggs. i cook and give yolks to the dog. Mix well. divide the cake mix into 36 cups cakes, (DON'T USE cupcake PAPERS). spray cupcake pan well with PAM. pour in mix.bake for 16 to 18 mins or until done. let cool. when cool place in zip lock bag till you ready for them.
I have alot of little butter bowls i place 1 cupcake in small bowl and break it up some,put about 3 tablespoons of strawberries and juice for them onto cake, and top with 1 tablespoon cool whip lite. then put lid on bowl and put all extras in the freezer. when i want one I set it out for about 25 mins to defrost and then eat it. My grandson love that they are prepackaged and just enough for him. They hold up a good while in freezer.