Strawberry Soda Pop Cake

I found this recipe on one of my coupon trading boards a couple years ago. The original recipe  was a weight watchers recipe and it was made with an orange cake mix, orange soda, mandarin oranges and one egg white. 

It's a really good variation but, I felt using just one egg white and the cake mix gave the cake a denser consistency and the cake was kind of flat. I don't know about you but when make a cake, I love it when it's fluffy and moist.
 

If you are wanting a lower fat version than stick with an egg white and use diet soda, but keep in mind the cake will be thinner. I tweaked the ingredients a bit and came up with a version that I like so much better. 

When I think of strawberries, I think of summer. So instead of making an orange version I went with a strawberry instead. This cake is such a light, summery cake and perfect for all those fresh strawberries. This cake never lasts long when I make it and is usually finished off in a day or two.

 

You would think using soda pop in a recipe would make it really sweet, but it's just the opposite. The cool whip really compliments the lightness of the cake. If you're looking for a light summer dessert this recipe is perfect. 

Preheat the oven to 350 degrees. Grease and flour two 8 inch round cake pans and set aside. In a large mixing bowl add the dry cake mix, eggs, oil and strawberry soda (for the amount of soda, I know every cake mix is different, so just substitute strawberry soda for the amount of water called for on the boxed mix).  My cake mix called for  1 1/3 cups.

using an electric mixer or kitchen aid mixer with the paddle attachment, mix the cake mix until the batter is smooth. 

Pour the batter evenly into the cake pans. Bake for 15 - 17 minutes or until a toothpick inserted comes out clean and the cake springs back when touched. 

Remove from oven and let the cakes cool in pans for 15 - 20 minutes before removing. Then remove to a wire rack to completely cool.

As the cake cools slice the strawberries into thin slices, these will be used for the middle part of the cake. I slice some strawberries just in half for the top layer.

When cake is completely cool place one cake layer on a cake server and frost with cool whip or cool whip frosting (recipe below). Layer the sliced strawberries on top of the cool whip.

Place the second cake over the cool whip and frost the top and sides with remaining cool whip. Arrange strawberry halves on top. Save one whole strawberry for the top of the cake in the middle. I slice and fan the whole strawberry and add it in the middle of the cake. Refrigerate until ready to serve.

This cake isn't really sweet at all I think that's what i like about it most. 

Strawberry Soda Pop Cake

1 - 15 oz package strawberry  cake mix (any brand)
1 1/3 - cups strawberry soda (substituted for the amount of water on the cake mix)
3 - eggs
1/3 - canola oil

1 - 16 oz container fresh sliced fresh strawberries 
1 - 16 oz container of whipped topping (cool whip) or frost with strawberry whipped cream or strawberry cool whip frosting 

Preheat oven to 350 degrees. Add cake mix to a large mixing bowl. Add egg, oil and strawberry soda. Beat until smooth. Pour batter into two 8 inch round cake pans that have been greased and floured. 

Bake cake for 15 - 17 minutes or until a toothpick inserted comes out clean and the cake springs back when touched. 

Remove from oven and let the cakes cool in pans for 15 - 20 minutes before removing. Then remove to a wire rack to completely cool. 

Frost first layer with cool whip or cool whip frosting (recipe below) and arrange sliced strawberries on top. Add the second cake layer and frost top and sides with more cool whip and top with more sliced strawberries. 

Save one whole strawberry for the middle of the cake. Gently slice and fan the whole strawberry, Place on top in the middle of the cake.

Cook's Notes: Measurements vary depending on what brand of cake mix you use. Follow the directions on the back of the box substituting strawberry soda for the amount of water listed. This cake can be topped with plain cool whip, a strawberry cool whip frosting or strawberry cool whipped cream).  This recipe can be lightened up by substituting a sugar free cake mix, fat free or light whipped topping, diet strawberry soda and use and egg white or egg substitute. Keep in mind the cake will be a different consistency.  

Strawberry Cool Whip Frosting:

1 - 4 - ounce box instant strawberry pudding mix, dry
1/4 - cup powdered sugar, sifted
1 - cup milk
1 - 8 oz container whipped topping (cool whip)

Add pudding mix, powdered sugar and milk to a mixing bowl. Mix on low speed until blended. Let mixture stand 3 minutes. Fold in defrosted Cool Whip and frost cake. Refrigerate frosted cake.

source: mommy's kitchen 

yields: 8-12 servings