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Layered strawberry lemon cake
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5 from 9 votes

Strawberry Lemon Layered Cake

Layered strawberry lemon cake is a lightened up cake with lots of flavor. Perfect for the Easter holiday. 
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: easter cake, skinny cake, strawberry lemon cake
Servings: 16
Calories: 263kcal
Author: simplylowcal


For Cake

  • 15.25 oz box lemon cake mix
  • 15.25 oz strawberry cake mix
  • 2 cups plain Greek yogurt, divided
  • 2 cups water, divided

For Frosting

  • 8 oz tub lite whipped topping
  • 1 oz box sugar-free instant vanilla pudding
  • 1 cup skim milk
  • 1 tsp vanilla extract


For Cakes

  • Preheat oven to 350°. Spray 2 - 9" 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.


  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Calories: 263kcal | Carbohydrates: 53g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 481mg | Potassium: 71mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1IU | Calcium: 16mg | Iron: 7mg