Put the joy back in baking with a cake mix you can count on and a recipe that even kiddos can make! Gluten-free and sugar-conscious, this layered number grabs fresh summer flavours and sweetness from real fruit. It's perfect for birthdays, potlucks, or any special occasion. We count weekends as special!
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 325° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner. Lightly brush with oil.
- In a large bowl, whisk cake mix with eggs, milk, oil, and vanilla until just combined.
- Pour batter onto pan and spread to edges. Bake 23–25 min, or until a toothpick inserted in the centre comes out clean. Let rest 10 min, then invert cake onto Cooling Rack. Let cool completely.
- Meanwhile, using an electric beater, beat whipping cream until stiff peaks form.
- In a small, microwave-safe bowl, combine strawberries and dip mix. Microwave, uncovered, on high 1 min, or until hot. Gently mash with a fork.
- To assemble, cut cake into 3 equal rectangles. Place bottom layer on a platter. Spread 1⁄4 cup whipped cream and 3 tbsp berry mixture over top. Top with next layer and repeat.
- Spread remaining whipped cream over entire cake and top with remaining berry mixture.
Per serving: Calories 220, Fat 12 g (Saturated 4 g, Trans 0 g), Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 25 g (Fibre 0 g, Sugars 15 g), Protein 2 g.
50 min (includes 20 min cooling)
8–12 servings
$1.07/serving
50 min (includes 20 min cooling)8–12 servings$1.07/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 325° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner. Lightly brush with oil.
- In a large bowl, whisk cake mix with eggs, milk, oil, and vanilla until just combined.
- Pour batter onto pan and spread to edges. Bake 23–25 min, or until a toothpick inserted in the centre comes out clean. Let rest 10 min, then invert cake onto Cooling Rack. Let cool completely.
- Meanwhile, using an electric beater, beat whipping cream until stiff peaks form.
- In a small, microwave-safe bowl, combine strawberries and dip mix. Microwave, uncovered, on high 1 min, or until hot. Gently mash with a fork.
- To assemble, cut cake into 3 equal rectangles. Place bottom layer on a platter. Spread 1⁄4 cup whipped cream and 3 tbsp berry mixture over top. Top with next layer and repeat.
- Spread remaining whipped cream over entire cake and top with remaining berry mixture.
Per serving: Calories 220, Fat 12 g (Saturated 4 g, Trans 0 g), Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 25 g (Fibre 0 g, Sugars 15 g), Protein 2 g.
