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Strawberry Lemonade Cake

As the weather warms, I decided it was time to turn one of my favorite drinks into an indulgent cake. I haven't always been the biggest fan of lemon cake but mix it with fresh strawberries and I am in.

I've also said numerous times that I am a fan of semi-homemade and so I just decided to add a little razzle dazzle to a box mix.

I picked up the Duncan Hines lemon cake box mix and changed up some of the ingredients. To make a cake more rich, I substitute oil for butter, heavy cream for water, add an extra egg to the requirement. Don't forget to pick up a small box of pudding mix in the lemon flavor, 1 tablespoon of lemon extract and 2 tablespoons of sour cream.

Follow the box mix but be sure to add the pudding mix, extract, and sour cream. Mix thoroughly. I think I have been spoiled using my Kitchenaid mixer which makes mixing up ingredients very easy. Coupled with that, my new Breville toaster oven was the perfect size to bake the cake. Who knew you could make a cake in the toaster oven?!

I felt super fancy and even baked the cake in my NordicWare bundt pan - one of my favorite designs that takes your at home entertaining up a notch.

Now once you follow the steps to bake your cake, set aside and let it cool. It's time to get to the decadent part - the Strawberry marscapone icing....YUM! I caught myself taking "samples" of this icing while waiting for the cake to cool - it was THAT good.

Follow the icing ingredients and be prepared to "sample" the final product multiple times...for testing purposes of course.


1 1/2 cup of sliced strawberries

3 tablespoons of white sugar

6 ounces of marscapone

4 tablespoon of unsalted butter

2 cups of powdered sugar

1 1/2 teaspoon of vanilla extract

1/2 teaspoon salt

In a saucepan (high heat) add strawberries and sugar and slowly stir to encourage bubbling. Once bubbling turn the heat to low and continue to stir.

Add half a tablespoon of buttered continue to stir

Continue to cook until mixture has thickened - almost like smooth jelly - should take 10-15 minutes

Transfer to a heat save container and chill quickly (I put it in the freezer).

In a mixing bowl, add your marscapone and room temp butter. Mix until creamy and no excessive bumps.

Add in your powder sugar and slowly blend pausing to scrape sides down as needed.

This is a good time to taste for sweetness - adjust to your liking. I personally added some more sugar to make it sweeter

Grab your strawberry puree and add to your mixer along with the dash of salt.

Add vanilla extract and mix again, pausing and scraping the sides down as necessary

If the mixture is too thick, you can add 1 tablespoon of heavy whipping cream (I personally did not need it).

Once everything is mixed thoroughly, remove from mixing bowl and (sample)...and cover/refrigerate until needed.

I decorated (as best as I could) with the strawberry marscapone icing on top of the lemon cake.

Things weren't too pretty but I decided to add fresh slices of lemon and strawberries and dusting a sprinkle of powdered sugar on top....beautiful and delicious!

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