Strawberry Lemonade Cake

I’m so happy strawberry season is here.  I’ve been dying to make this simple and delicious cake again! This weekend we had a lazy day on Saturday. My husband grilled tri tip and corn on the cob, the kiddos played in the sprinkler, and I whipped up this yummy cake.  I serve it chilled, so it’s the perfect summer cake! 

Step One
Start by slicing 2 pounds of fresh strawberries. Add sliced strawberries, 1/4 cup of sugar (more or less depending on how sweet your strawberries are) and the juice from one lemon and stir together. Put the strawberries in the refrigerator and let them macerate. They will become yummy and juicy while you bake the cake.

Step Two
Prepare a yellow box cake mix according to the directions on the back of the box, but substitute lemonade for water and add the zest from one lemon.  Let cakes cool completely.

Step Three
After your cakes are cool, prepare whipped cream by beating 1 pint of heavy whipping cream, 1/4 cup of sugar and 1 teaspoon of vanilla in a stand mixer using the whisk attachment. You can also use a hand mixer or even substitute Cool Whip. 

Step Four
I use a jar of pre made lemon curd that is available at my local market, they also carry lemon curd at Trader Joe’s and it’s delicious!

So now that we have all the pieces assembled, freshly whipped cream, juicy sliced strawberries, lemon curd and cooled cakes, let’s make Strawberry Lemonade Cake!

Place one of your cakes on a large serving plate, and use a bread knife to slice a thin layer off the top. This makes your cake stack a little easier, and allows the lemon curd, whipped cream and strawberries to soak into the cake. 

Spread 1/2 of the lemon curd on your cake, then pile 1/2 of  your strawberries on top, follow with 1/2 of your whipped cream. 

Don’t worry about making it perfect, the more drips you have, the prettier it looks.

Repeat with the second layer. 

Pop your cake into the refrigerator and serve chilled! It tastes like summertime!

Oh man, I really wish we had some more!

If you are taking this cake to a party, or making it far in advance, you may want to use Cool Whip so the whipped cream doesn’t break down.

Let me know if you make it! I can’t wait to make it again. 

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Thanks for reading!

Melissa

PS – Yesterday, Amy from Modge Podge Rockspinned a link to the most adorable blog and I was so smitten with it. My Sister’s Suitcase has the cutest craft ideas, a must read!

Tatertots and Jello