Strawberry Topped Lemon Cream Cheese Cake

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.