Strawberry Lemonade Cake
Best hack for a great cake!!
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Strawberry Lemonade Cake with Fresh Whipped Frosting
Ingredients
- 1 box strawberry cake mix 15.25 oz
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp lemon extract optional
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- ½ tsp vanilla extract
- – Fresh strawberries and lemon slices for garnish
Instructions
- Preheat oven to 350°F (or 325°F for dark/nonstick pans). Grease and flour a 9×13” pan or two 8” round pans.
- In a large bowl, combine the cake mix, eggs, oil, water, lemon zest, lemon juice, and lemon extract (if using). Beat on medium speed for 2 minutes.
- Pour batter into prepared pan(s). Bake for 28–32 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting: In a cold mixing bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
- Frost cooled cake with whipped cream and garnish with sliced strawberries and lemons. Refrigerate until serving.
Notes
This cake is delicious chilled. Add strawberry jam between layers for extra fruity flavor!
Tried this recipe?Let us know how it was!
