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1 package white cake mix (regular size)
1 package (3 ounces) strawberry gelatin
1 cup water
1/2 cup canola oil
4 egg whites
1/2 cup mashed unsweetened strawberries
Frosting
1 cup heavy cream,
1 cup confectioners sugar
2 cups fresh strawberries, sliced or halved.
In a large bowl, combine the dry cake mix, gelatin powder, water and oil. Beat on low speed for 1 minute or until moistened; beat on medium for 4 minutes. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Fold egg whites and mash strawberries into cake batter. Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. To prepare frosting, beat cream and sugar until stiff peaks form. Place first cake layer on serving tray, top with a layer of whipped cream and strawberries, place second cake layer on top and top with remaining whipped cream and strawberries.
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