Strawberry Topped Lemon Cream Cheese Cake

Strawberries provide a delicious addition to this citrusy layer cake - a perfect dessert.

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 10
  • servings 12
 

Ingredients

Cake

4
eggs
1/2
cup water
1/4
cup oil
1
(18.25-oz.) pkg. yellow cake mix

Filling

1
(8-oz.) pkg. cream cheese, softened
1
(10-oz.) jar lemon curd
2
to 3 drops yellow food color

Topping

1
(8-oz.) container frozen whipped topping, thawed
4
cups sliced fresh strawberries
1/4
cup sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray with nonstick cooking spray or grease 15x10x1-inch baking pan. Line bottom of pan with waxed paper; spray or grease paper.
  • 2 In large bowl, beat eggs at high speed for 5 minutes or until thick and lemon colored. Beat in water and oil. Gradually add cake mix, beating at low speed until well blended. Spread batter evenly in sprayed paper-lined pan.
  • 3 Bake at 350°F. for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges of cake; immediately invert onto wire rack. Remove pan; carefully remove waxed paper. Cool 20 minutes or until completely cooled.
  • 4 Meanwhile, in small bowl, beat cream cheese until smooth. Beat in lemon curd and food color until well blended.
  • 5 With serrated knife, cut cake crosswise into 3 equal pieces. Place 1 cake layer on serving tray. Spread with 1/3 of filling. Top with second cake layer; spread with another 1/3 of filling. Repeat with third cake layer and remaining filling. Frost sides of cake with whipped topping. Refrigerate at least 1 hour or until chilled.
  • 6 Meanwhile, in medium bowl, combine strawberries and sugar; toss to coat. Refrigerate 30 minutes or until serving time.
  • 7 To serve, cut cake in half lengthwise; cut each half into 6 slices. Place cake slices on individual dessert plates. Top each with strawberries.
  • 1 Heat oven to 350°F. Spray with nonstick cooking spray or grease 15x10x1-inch baking pan. Line bottom of pan with waxed paper; spray or grease paper.
  • 2 In large bowl, beat eggs at high speed for 5 minutes or until thick and lemon colored. Beat in water and oil. Gradually add cake mix, beating at low speed until well blended. Spread batter evenly in sprayed paper-lined pan.
  • 3 Bake at 350°F. for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges of cake; immediately invert onto wire rack. Remove pan; carefully remove waxed paper. Cool 20 minutes or until completely cooled.
  • 4 Meanwhile, in small bowl, beat cream cheese until smooth. Beat in lemon curd and food color until well blended.
  • 5 With serrated knife, cut cake crosswise into 3 equal pieces. Place 1 cake layer on serving tray. Spread with 1/3 of filling. Top with second cake layer; spread with another 1/3 of filling. Repeat with third cake layer and remaining filling. Frost sides of cake with whipped topping. Refrigerate at least 1 hour or until chilled.
  • 6 Meanwhile, in medium bowl, combine strawberries and sugar; toss to coat. Refrigerate 30 minutes or until serving time.
  • 7 To serve, cut cake in half lengthwise; cut each half into 6 slices. Place cake slices on individual dessert plates. Top each with strawberries.

EXPERT TIPS

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Expert Tips

Although strawberries are available year-round, their peak season is April to June. choose bright red berries that are firm to the touch, uniform in size and show no trace of white or green. Rinse them just before using.

Fresh raspberries can be used in place of the strawberries; orange peel can be used in place of the lemon peel.

Lemon pie filling can be used in place of the lemon curd.

A strawberry huller can be used to remove the stems and centers of strawberries. They are available at kitchen specialty stores.

Garnish each slice of this cake with a dollop of sweetened whipped cream.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
11g,
11%
),
Cholesterol
90mg
90%;
Sodium
390mg
390%;
Total Carbohydrate
63g
63%
(Dietary Fiber
2g
2%
  Sugars
47g
47%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
35%;
Calcium
10%;
Iron
10%;
Exchanges:
1 1/2 Starch; 2 1/2 Fruit; 4 Other Carbohydrate; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.