HOW TO MAKE| 🍓STRAWBERRY 🍋LEMONADE CAKE 🍰! EASY STEP BY STEP

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: self-rising flour

All-purpose flour is more accessible and versatile.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat option.

fresh strawberries

🥗Healthier: frozen strawberries

💰Cheaper: strawberry puree

Frozen strawberries can be more affordable and available year-round.

Add strawberry cake mix to a bowl.

Add eggs, water, and vegetable oil as per the instructions on the back of the box.

Optionally add gel food coloring (pink) to enhance the color and mix until well incorporated.

Set the strawberry cake batter aside.

Add lemon cake mix to a bowl.

Add eggs, water, and vegetable oil as per the instructions on the back of the box.

Add about a teaspoon of lemon extract to the lemon cake mix and blend together.

Optionally add gel food coloring (yellow) to the lemon cake mix if desired.

Prepare two 8-inch baking pans with baker's joy non-stick spray.

Layer the cake batter by adding a little lemon cake batter to the bottom of the pan, followed by strawberry cake batter, and continue alternating until all batter is used.

Use a candy apple stick or long toothpick to swirl the batters together carefully without overmixing.

Preheat the oven to 350°F and bake until a toothpick inserted comes out clean.

Wrap the baked cakes in saran wrap and freeze overnight for easier handling.

Prepare the crumble by dividing a cup of all-purpose flour into two bowls, adding half a cup to each bowl with strawberry jello mix in one and lemon pudding in the other.

Add half a stick of butter to each bowl and mix with a fork until it resembles sand.

Spread the crumble mixture evenly on a parchment-lined cookie sheet and bake for 5 minutes at 350°F.

Make buttercream by creaming four sticks of unsalted butter for 5-7 minutes until light and fluffy.

Gradually add half of the powdered sugar and mix until incorporated, then add the remaining sugar.

Add two tablespoons of lemon extract and a little under a fourth cup of heavy whipping cream to smooth out the frosting.

Add gel food coloring to achieve the desired pink color for the frosting and mix well.

Remove the cakes from the freezer, unwrap them, and place one layer on a cake board with a little buttercream to help it stick.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens