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Strawberry lemon layer cake is a lightened up cake with lots of flavor. Perfect for the Easter holiday.
Can you believe Easter is already right around the corner? Whether you’re celebrating with family or friends, there’s always dessert, right?
This strawberry lemon layer cake is really easy because it’s made with boxed cake mix, and it’s lightened up to have lesser calories.
The layers give the cake an overall wow factor and the fun colors are great for Spring.
Why you’ll love this recipe
- Made from boxed mixes, so less fuss
- Colorful cake perfect for Spring
- Made without oil for less calories
- Moist and flavorful
Ingredients
What you’ll need to make this recipe.
- Strawberry cake mix
- Lemon cake mix
- Fat free vanilla Greek yogurt
- Skim milk
- Sugar-free instant vanilla pudding mix
- Fat free whipped topping
- Vanilla extract
- Water
How to make this recipe
The Cakes
1 – Preheat the oven to 350 degrees. Spray two 9” round cake pans with cooking spray.
2 – In a large mixing bowl, add the strawberry cake mix, Greek yogurt and water. Mix together well until all the ingredients are incorporated. Divide batter between the two cake pans.
3 – Bake for 25 minutes. Remove from oven and allow to cool on a wire rack before removing cake from pan.
4 – Repeat the same process with the lemon cake mix. In the end, there should be 4 cake rounds.
The Frosting
1 – In a large mixing bowl, add the vanilla pudding, milk and vanilla extract.
2 – Mix until thickened. Fold in the whipped topping.
Assembling the Cakes
1 – Once cakes are completely cooled, place one lemon cake on a cake stand, or plate, and lightly frost the top with a layer of the whipped topping frosting.
2 – Repeat, alternating cake flavors. Once all cakes are stacked, completely frost the stack of cakes over the top and sides.
Enjoy immediately, or keep refrigerated.
How do I store my cake?
Place frosted cake in an airtight container, or wrap with plastic wrap to avoid the cake drying out. Properly stored in the refrigerator, the cake should last for 3-4 days.
How do I store my frosting?
Place frosting in an airtight container in the refrigerator for up to for 3-4 days.
Calories per serving (1 slice): 263
Strawberry Lemon Layer Cake
Strawberry lemon layer cake is a lightened up cake with lots of flavor. Perfect for the Easter holiday.
Ingredients
For Cake
- 15.25 ounce box lemon cake mix
- 15.25 ounce strawberry cake mix
- 2 cups plain Greek yogurt, divided
- 2 cups water, divided
For Frosting
- 8 ounce tub lite whipped topping
- 1 ounce box sugar-free instant vanilla pudding
- 1 cup skim milk
- 1 teaspoon vanilla extract
Instructions
For Cakes
- Preheat oven to 350°. Spray 2 - 9-inch round cake pans with cooking spray.
- In a large bowl, mix together lemon cake mix, 1 cup Greek yogurt and 1 cup water. Mix for about 1 minute or until well blended. Divide in half, and pour mixture into prepared baking pans.
- Bake for 15-20 minutes. Check with toothpick in center to see if done. After 5 minutes, flip cakes over onto wire racks. Let cool.
- Repeat with strawberry cake mix.
For Frosting
- In medium bowl, combine whipped topping, pudding mix, vanilla and milk. Mix well.
For Assembly
- Place one lemon cake round on a plate or cake stand. Spread a thin, even layer of frosting on top. Place strawberry cake round on top forming a sandwich. Spread with a thin, even layer or frosting. Repeat until all layers have been frosted.
- Frost the rest of the cake over the top and sides. Serve immediately, or store in the refrigerator.
Recommended Products
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OXO Good Grips 3-piece Silicone Spatula Set, Raspberry/White/Green -
New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8 -
SHARDOR Hand Mixer 350W Power Advantage Electric Handheld Mixers with 5 Stainless Steel Attachments(2 Beaters, 2 Dough Hooks and 1 Whisk), Storage Case, Silver -
Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping -
Wilton Performance Aluminum Pan 9-Inch Round Cake Pans, Set of 2
Nutrition Information:
Yield:
16Amount Per Serving: Calories: 263Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 481mgCarbohydrates: 53gFiber: 2gSugar: 27gProtein: 5g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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I’d love to hear your thoughts. Comment below or tag me on Instagram. And don’t forget to Pin it for later!
Erika Pangburn
Friday 10th of July 2020
I made this cake for my daughter's 4th birthday. She saw the picture online and was a big fan of the yellow and pink layers. It was a HUGE hit with our family! Absolutely delicious moist cake and exceptional frosting. I will definitely save the recipe to use again and again. From one Erika to another, thank you! :)
simplylowcal
Friday 10th of July 2020
Aww, that is so great to hear. Thanks so much for letting me know, and happy birthday to your daughter! :)
Shivani
Wednesday 1st of April 2020
This cake looks so tasty and perfect for Easter! The colours are just gorgeous too😍
Kacey Perez
Wednesday 1st of April 2020
Oh my gosh this cake recipe is beautiful! So summery and it looks so moist. Hanging on to this one for our summer gatherings - I know our guests will love it!
Dannii
Wednesday 1st of April 2020
What beautiful looking cake. I have never thought of strawberry and lemon together, but it sounds amazing.
Nart | Cooking with Nart
Tuesday 31st of March 2020
Beautiful colors and lemon and strawberry is such a great combination! Love that it's lightened up too :)