Strawberry Lemonade Cake

By bubbles7380

CARLA HALL

Ingredients

• STRAWBERRY LEMONADE CAKE:
• 1/2 1/2 1/2 pound strawberries (hulled)
• 1 1 1 lemon (zest only)
• 1 1 1 cup lemon curd
• 3 3 3 large eggs
• 1 1 1 box yellow cake mix
• Kosher salt (to pinch)
• nonstick cooking spray (for greasing)
• TOPPING:
• 1/2 1/2 1/2 pound strawberries (hulled and thinly sliced)
• 1 1 1 lemon(zest only)
• 1/4 1/4 1/4 cup confectioners' sugar (divided)

Preparation

Step 1

For Strawberry Lemonade Cake: Preheat oven to 325ºF. Line the bottom of a 9-inch spring form pan with parchment spray and spray with nonstick cooking spray.
In a carafe of a food processor fitted with a blade attachment, add strawberries and puree until a smooth consistency. Measure out 3/4 cup of strawberry puree and transfer to a large bowl, add lemon zest, lemon curd and whisk to combine. Whisk in eggs, cake mix and a pinch of salt. Transfer to the prepared cake pan and bake for until the cake starts to pull away from the pan, about 45-50 minutes.
For Topping: In a large bowl, add sliced strawberries, lemon zest and 2 tablespoons of confectioners' sugar, stirring to combine.
Top cake with strawberry mixture and dust with remaining confectioners' sugars. Slice and serve!
Tip: Get creative! Substitute your favorite fresh fruit and favorite flavored curd to give this recipe a tasty twist!