Strawberry Lemonade Cake [pics and recipe]
My cousin found and shared this recipe with me. It sounded really good so I had to give it a go.
It turned out pretty well - especially considering I haven't actually baked a cake in a really long time. It's a nice balance of sweet strawberry and sour lemon, a great dessert for a warm day!
The recipe calls for
* One box of strawberry cake mix (and eggs, oil, and water needed for it)
* One 8 oz pack of Philadelphia Cream Cheese (softened at room temperature)
* One 8 oz tub of Cool Whip topping
* Yellow Food Coloring
* Two - 7 oz containers of Jet-Puffed Marshmallow creme
* One packet of Kool-Aid lemonade mix
* fresh strawberries
-Directions-
* Prepare the cake as directed and bake in TWO 9-inch round pans.
* While cake is baking, cream together the cream cheese, lemonade mix, and yellow food coloring until smooth and you've reached desired color.
* Mix in the two containers of marshmallow creme and mix until smooth
* Add 8 oz tub of cool whip and mix until smooth
** Refrigerate this creme until cake has completely cooled and is ready for assembly **
* Rest the cakes on a wire rack until completely cooled.
* Cut each cake layer in half, so you wind up with four separate pieces.
* Alternate layers of cake with layers of creme (I found about 3-4 big tablespoons was enough to do each layer) and end with covering the entire cake in a layer of creme.
* Top with sliced strawberries.
* Refrigerate and serve chilled!
Since the frosting/creme is made from cool whip and cream cheese it will melt if left out, so keep that in mind.
This was my first try at this cake and I think it turned out pretty well. Let me know if you try it, too!
It turned out pretty well - especially considering I haven't actually baked a cake in a really long time. It's a nice balance of sweet strawberry and sour lemon, a great dessert for a warm day!
The recipe calls for
* One box of strawberry cake mix (and eggs, oil, and water needed for it)
* One 8 oz pack of Philadelphia Cream Cheese (softened at room temperature)
* One 8 oz tub of Cool Whip topping
* Yellow Food Coloring
* Two - 7 oz containers of Jet-Puffed Marshmallow creme
* One packet of Kool-Aid lemonade mix
* fresh strawberries
-Directions-
* Prepare the cake as directed and bake in TWO 9-inch round pans.
* While cake is baking, cream together the cream cheese, lemonade mix, and yellow food coloring until smooth and you've reached desired color.
* Mix in the two containers of marshmallow creme and mix until smooth
* Add 8 oz tub of cool whip and mix until smooth
** Refrigerate this creme until cake has completely cooled and is ready for assembly **
* Rest the cakes on a wire rack until completely cooled.
* Cut each cake layer in half, so you wind up with four separate pieces.
* Alternate layers of cake with layers of creme (I found about 3-4 big tablespoons was enough to do each layer) and end with covering the entire cake in a layer of creme.
* Top with sliced strawberries.
* Refrigerate and serve chilled!
Since the frosting/creme is made from cool whip and cream cheese it will melt if left out, so keep that in mind.
This was my first try at this cake and I think it turned out pretty well. Let me know if you try it, too!