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Strawberry Lemonade Cake

Strawberries and zesty lemon make a show stopping spring cake.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 12 people
Calories 818kcal
Author Rachel Ballard

Ingredients

For the cake:

  • 2, 15.25 ounce boxes vanilla or butter cake mix plus ingredients to prepare the mixes
  • 2 tablespoons grated lemon zest
  • 1/2 cup lemon juice
  • 1/4 teaspoon vanilla

For the strawberry filling:

  • 1 cup strawberry preserves at room temperature

For the frosting:

  • 8 ounces cream cheese softened
  • 2/3 cup sugar divided
  • 1 drop pink food coloring
  • 2/3 cup chopped fresh strawberries
  • 1 1/2 cups heavy cream OR 16 tub cool whip topping*
  • 3 tablespoons fresh lemon juice

Instructions

Make the cake:

  • Grease and flour three 9 inch round cake pans and preheat the oven to the temperature specified by your mix.
  • Prepare the mixes according to the directions, then add the vanilla, lemon juice and zest and mix well.
  • Divide the batter between the three pans and bake until a toothpick inserted in the center comes out clean--about 18-20 minutes or so. Cool in pans 10 minutes then transfer to a wire rack to cool completely.

Make the frosting:

  • Beat the cream cheese and 1/3 cup sugar until combined.
  • Add the chopped strawberries and food coloring and mix well.
  • In a separate bowl, beat the lemon juice, cream and 1/3 cup more sugar to stiff peaks.
  • Fold half of the cream into the cream cheese; mix well.
  • Fold in the last half of the cream keeping as much air as possible in.
  • Refrigerate until ready to use.

Assemble the cake:

  • When the cake is cool, level the cakes by cutting off any domes or raised tops.
  • Place the first layer on a stand or plate.
  • Empty the strawberry preserves into a bowl and stir them well to loosen any lumps and smooth it slightly.
  • Spread 1/2 cup of the preserves over the center of the first layer, leaving a 1/2 inch border.
  • Transfer 1 cup of frosting to a zip top bag and cut a small hole in one corner. Pipe a ring of frosting around the edge of the preserves.
  • Add second cake layer and repeat preserves and frosting ring.
  • Add top layer and frost entire cake, top and sides.

How to store the cake:

  • Store at room temperature 1-2 days or in the fridge. Best if you can let the assembled cake sit a day or so before eating.

Notes

You can use 16 ounces of cool whip topping in place of the whipped cream if you wish. Add the lemon juice to the cream cheese mixture and omit the additional 1/3 cup sugar if using this option. Fold the cool whip into the cream cheese in two parts to keep as much air as possible.

Nutrition

Calories: 818kcal