-
In a medium bowl, combine strawberries, juice of one lemon, and 1/4 cup of sugar.
-
Cover bowl and set aside to marinate. This step can be done several hours ahead of time, or overnight in the refrigerator.
-
Preheat oven to 325 degrees. Grease just the bottom of a 9x13 glass baking dish.
-
Prepare cake according to package directions, substituting lemonade for water and adding lemon zest to batter.
-
Use shortest recommended baking time on package as cake will brown a little quicker with the addition of the sugar in the lemonade to the batter.
-
Remove cake from oven and let cool.
-
Once cake is cooled, use a large straw or the handle of a wooden spoon to poke holes all over cake.
-
Strain juice from strawberries into a small bowl and combine with lemon curd.
-
Pour lemon curd and strawberry mixture over cake and smooth down into holes.
-
Layer strawberries on top.
-
In the bowl of a stand mixer with whisk attachment, combine very cold heavy cream, 1/4 cup of sugar and vanilla extract.
-
Whip until soft peaks form.
-
Layer whipped cream over top of strawberries.
-
Refrigerate for several hours or overnight.