STRAWBERRY AND CREAM CAKE

FOR THE CAKE:
3/4 cup sliced strawberries
2 cups white granulated sugar
6 tablespoons butter, softened
1 (3 ounce) package strawberry-flavored gelatin
3 large eggs
2 1/4 cups flour
2 1/2 teaspoons baking powder
1 1/4 cups lowfat 1% milk
1 teaspoon vanilla
FOR THE FILLING:
1 1/2 cups frozen fat-free whipped topping, thawed
2 tablespoons white granulated sugar
1/2 teaspoon vanilla
FOR THE FROSTING:
1 (8 ounce) package light cream cheese, softened
1/4 cup butter, softened
1/4 teaspoon vanilla
1 cup powdered sugar
3/4 cup sliced strawberries
1 1/2 cups quartered strawberries

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray.

Place 3/4 cup sliced strawberries in a blender, process until smooth; set aside.

Place 2 cups white granulated sugar, 6 tablespoons butter and gelatin in a large bowl; beat with mixer at medium speed until blended, about 5 minutes. Add eggs, 1 at a time, beating well after each addition; set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and baking powder, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in pureed strawberries and 1 teaspoon vanilla. Pour batter into prepared pans; sharply tap pans once on counter to remove any air bubbles.

Bake at 350 degrees F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack, and remove from pans. Peel off wax paper, and cool completely.

TO MAKE THE FILLING:
Combine whipped topping, 2 tablespoons white granulated sugar and 1/2 teaspoon vanilla in a small bowl.

TO MAKE THE FROSTING:
Beat cream cheese, 1/4 cup butter and 1/4 teaspoon vanilla in a medium bowl with a mixer at low speed just until well-blended, do not overbeat. Gradually add powdered sugar, and beat just until well-blended, do not overbeat.

TO ASSEMBLE THE CAKE:
Place 1 cake layer on a plate; spread with 3/4 cup filling. Arrange the 3/4 cup sliced strawberries over filling; top with remaining cake layer. Spread remaining filling over top of cake. Spread frosting over sides of cake. Arrange the 1 1/2 cups quartered strawberries on top of cake. Store cake loosely covered in refrigerator.

Servings: 18
Source: Cooking Light magazine