How to Make the BEST Strawberries & Cream Lemon Cake
This Extra moist, and delicious semi-homemade lemon cake paired with fresh strawberries and cream is quick, and a delicious!
Servings: 12 slices
- 1 box lemon cake mix *You will follow the box instructions for oil, and eggs! As for water, sub in seltzer water for what the box calls for when it comes to water.
- 1 package lemon pudding
- 1 tub whipped topping
- 1 cup strawberries washed, trimmed, and sliced thin the long way to cover the cake
- seltzer water *to sub for the water the boxed recipe calls for
Preheat oven to 350 .
Spray a bundt cake pan with non-stick spray.
Prepare lemon cake mix according to box instructions with TWO exceptions. #1- you will add a package of lemon pudding mix in. #2 you will use seltzer water instead of regular water for the box cake mix.
Once your cake mix is prepared, pour into the bundt pan.
Place it in the center rack in the oven and bake for 33-37 minutes, or until a toothpick inserted into the center of the cake is taken out clean.
Allow the cake to completely cool before frosting with whipped topping.
To frost, use a rubber spatula and coat the cake.
Add sliced strawberries to the cake to form a design.
Keep cake in a cool place until serving.
Serving: 1slice | Calories: 233cal | Carbohydrates: 48g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sodium: 367mg | Potassium: 57mg | Sugar: 23g | Vitamin A: 15IU | Vitamin C: 7.1mg | Calcium: 106mg | Iron: 1mg