This makes an easy way to enjoy the flavors of strawberry shortcake year-round. Use the moist sour cream white cake base with other favorite toppings.

Strawberry-Topped Sour Cream Snack Cake

Cake Ingredients:
1/3 cup butter or margarine, softened 1 cup granulated sugar 3 large egg whites 1/4 cup sour cream 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup milk
Topping Ingredients:
1 (10-ounce) package frozen sliced sweetened strawberries, thawed 1 tablespoon cornstarch Whipped cream, if desired

Heat oven to 350°F (175°C).
Combine butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg whites; continue beating until light and fluffy. Stir in sour cream and vanilla. Add flour, baking powder, salt and milk. Reduce speed to low; beat just until combined.
Spread batter into greased and floured 8-inch square baking pan. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely.
Meanwhile, combine strawberries and cornstarch in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture boils and thickens (4 to 5 minutes). Cool 15 minutes.
Spoon strawberry mixture onto cake, spreading evenly. Cover; refrigerate until chilled (at least 2 hours). Serve with whipped cream, if desired.

Makes 9 servings.

Tips:

When fresh strawberries are plentiful, arrange halved or sliced berries on cake before topping with cooked strawberry mixture.
For a quick topping, use a 21-ounce can strawberry pie filling; spread on top of cake and refrigerate.

Nutrition Facts (1 serving):Calories: 260, Fat: 9 g, Cholesterol: 20 mg, Sodium: 270 mg, Carbohydrates: 43 g, Dietary Fiber: 2 g, Protein: 4 g.