Ingredients

• 1 , 15.25 ounce
• 3 ounces white cake mix extender
• 1.25 cups water
• 4 large egg whites
• 0.33 cups vegetable oil
• 1.5 cups sliced fresh strawberries , pureed
• 1 , 10 ounce
• 1 tablespoon confectioners' sugar
• 1 teaspoon lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
2. 2 Blend together cake mix plus extender, water, egg whites, and oil in a large bowl with an electric mixer until just moistened. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 26 to 32 minutes.
4. 4 Meanwhile, combine pureed strawberries and strawberry preserves in a medium bowl. Stir in confectioners' sugar and lemon juice until incorporated. Refrigerate sauce until ready to use.
5. 5 Transfer cake to a wire rack and let cool to room temperature, at least 25 minutes.
6. 6 Using the handle of a wooden spoon, poke holes into cake about 1 inch apart. Slowly spread sauce over cake, letting it fill the holes. Refrigerate until completely chilled.

Nutrition per serving