Strawberry Bergamot Cake



4 egg whites
1 pkg (15.25 ozs) white cake mix
1 pkg (3 ozs) strawberry gelatin
1 cup water
½ cup Flying Olive Bergamot Extra Virgin Olive Oil
½ cup mashed unsweetened strawberries, plus 1 or two whole strawberries for garnish
1-2 tsp Flying Olive Butter Extra Virgin Olive Oil
Flour for dusting pans
Whipped cream, Cool Whip, or frosting of choice

Turn oven on to 350 degrees.
In a standing mixer, whip the egg whites until they form stiff peaks.  Move to a bowl and set aside.
In the standing mixer's bowl (don't worry if there's a little egg white left), combine the dry cake mix, gelatin powder, water, and Flying Olive Bergamot EVOO.  Beat on low speed for 1 minute or until ingredients are moistened. Turn mixer on  high and beat for 4 minutes.
Meanwhile, in a small bowl, chop and then mash the fresh strawberries.  Line three or four 8" round cake pans with parchment paper.  (If you would rather make 2 layers, just increase your baking time to around 25-30 minutes).  Using the Flying Olive Butter EVOO, grease the parchment paper and lightly dust it with flour.  Set these aside as well.
On low, add the mashed strawberries to the cake mixture.  Turn off the mixer and gently fold in the egg whites until they are well incorporated.
Pour the cake batter into the 3-4 greased and floured baking pans.  Bake for 20 minutes for 4 cake pans, slightly more for 3.  Check for doneness with a toothpick inserted in the center.  When the toothpick comes out clean, remove the cake from oven.  Cool for at least 10-15 minutes, and then remove cake to a wire rack to cool completely.  Remove the parchment paper before continuing.
Frost between each layer, stacking one on top of the other, then frost the sides and top.  Garnish with a strawberry or two.  Serve.  Refrigerate remaining cake if you used whipped cream or Cool Whip for the frosting.
Submitted by Barb L.