Zutaten für Strawberry Lemonade Cake
- Strawberry Cake Mix
- Philadelphia Cream Cheese
- 1/2 cup (120ml) chilled lemonade
- A few drops yellow food coloring
- 10 ounces (280g) marshmallow creme
- Cool Whip Topping
- Strawberry
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Zubereitung von Strawberry Lemonade Cake
- Preheat oven to the temperature specified on your boxed cake mix instructions. Prepare two 9-inch round cake pans by greasing and flouring them.
- Prepare cake batter according to the directions on your boxed cake mix, using the specified amount of ingredients. Divide batter evenly between the prepared cake pans.
- Bake for the time specified on the cake mix box, or until a wooden skewer inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the frosting: In a large bowl, beat together 8 ounces (225g) of softened cream cheese, 1/2 cup (120ml) of chilled lemonade, and a few drops of yellow food coloring until smooth and creamy.
- Add 10 ounces (280g) of marshmallow creme and beat until well combined. Gently fold in 2 cups (475ml) of whipped topping until smooth and fluffy.
- Once the cakes are completely cool, use a serrated knife to carefully cut each cake layer in half horizontally to create four layers.
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of the frosting over the cake layer. Repeat with the remaining cake layers and frosting, ending with a layer of frosting on top.
- Top the cake with sliced fresh strawberries. Refrigerate for at least 30 minutes to allow the flavors to meld and the frosting to set before serving.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
91g
Fat
48g
Carbs
12g
