Whippee Ripple Strawberry Cake

Nice, easy, summertime cake that’s great for potlucks.

Original recipe makes 1 -9×13 inch cake


1 (18.25 ounce) package strawberry cake mix
3 cups frozen whipped topping, thawed
3 egg whites
1 cup water
1 package strawberry frosting mix
1 tablespoon water


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking pan.
  2. Blend together cake mix, egg whites, 2 cups whipped topping and 1 cup of water. Pour 1/2 the batter into the prepared pan. Sprinkle 1 1/2 cups of the dry frosting mix over batter. Spread remaining batter over frosting mix.
  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until cake tests done. Let cake cool then frost with Strawberry Frosting.
  4. To Make Frosting: Blend remaining frosting mix with remaining whipped topping and 1 tablespoon water until easy to spread. Frost cooled cake in pan. If desired you can add 1/2 cup strawberry slices, fresh or frozen (drained) to the prepared frosting.


Calories: 186 kcal
Carbohydrates: 35.6 g
Cholesterol: 0 mg
Fat: 4.7 g
Fiber: 0 g
Protein: 1.1 g
Sodium: 145 mg