Strawberry Shortcake

Ingredients:
1 bag of frozen strawberries
1 container of fresh strawberries
1 container of fat-free cool whip
1 package of individual angel or pounds cakes
water
sugar

Directions:
place frozen strawberries in microwave safe bowl and add a little bit of water. Microwave until the strawberries are soft.
Mush the strawberries up with a potato masher or egg salad slicer/masher.
Add more water and sugar and microwave for a few more minutes to allow the liquid to thicken a little.
Pour over cake and top with fresh strawberries cut in halves or quarters and cool whip.

Notes:
I used about 2 cups of water plus whatever came out of the strawberries upon melting.
Try to chose cakes that are lower in fat and calories. I was able to find ones that were only 100 calories and 2.25 grams of fat each. The entire dessert worked out to be approximately 200 calories but that would change depending on how sweet you like your strawberry mixture and how much cool whip you add on top.