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Strawberry-Lemonade Layer Cake

  • Servings:

    Serves 16 as an appetizer

  • Prep Time:

    60 minutes

  • Cook Time:

    35 minutes

Ingredients

Boxed strawberry cake mix is the time-saving secret to this layer cake. Fresh lemon zest and juice brighten up the fluffy cream cheese frosting.
3 large eggs
1/3 to 1/2 cup vegetable oil
1 cup water
1 (15.25-oz.) box strawberry cake mix
4 lemons, divided
1 1/2 (8-oz.) blocks cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
1 tsp. vanilla extract
Pinch of salt
4 cups confectioners' sugar
Strawberry-Lemonade Layer Cake

Directions

Using eggs, oil and water, prepare cake mixture according to package directions for two 8" cake rounds. Cool completely on wire rack.
Meanwhile, from 2 lemons, grate 1 tablespoon zest and squeeze 3 tablespoons juice. In a large bowl, with a hand mixer or stand mixer, beat cream cheese, butter, vanilla and salt until very smooth.
Gradually beat in confectioners' sugar until well combined and fluffy. Beat in lemon zest and juice.
Cut each cooled cake layer into 2 layers for a total of 4 layers. Arrange 1 layer on a cake plate. Spread 1 cup frosting on top. Repeat with 3 more layers. Spread remaining frosting on outside of cake, using a bench scraper or side of large icing spatula to even out, letting sides peek through frosting. Thinly slice remaining 2 lemons. Decorate cake with lemon slices.
Tip: Garnish with some fresh strawberries for another pop of spring flavor and color.
Source: Hannaford fresh Magazine, March April 2024

Nutrition

Nutritional Facts
Servings Serves 16
Base Nutrients
Calories 441 kcal (22%)
Calories from Fat 216 kcal (0%)
Total Fat 24 g (37%)
Saturated Fat 12 g (60%)
Cholesterol 80 mg (27%)
Sodium 290 mg (12%)
Total Carbohydrates 55 g (18%)
Dietary Fiber 1 g (4%)
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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