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Strawberry Lemonade Cake

Like EATING your favorite strawberry lemonade drink!
Author My Name is Snickerdoodle


  • 1 Yellow Cake Mix
  • 1 Small Box Lemon Pudding Mix
  • 4 Large Eggs
  • 3/4 Cup Canola Oil
  • 1 Cup Water
  • 3 cups Whipping Cream
  • 3/4 cup Country Time Strawberry Lemonade Drink Mix
  • 16 oz. Strawberries


  • Preheat oven to 350 degrees.
  • Grease and flour two 8 inch circle cake pans and set aside.
  • In a standing mixer mix together cake mix, pudding mix, eggs, oil and water together for 2 minutes.
  • Divide batter between both cake pans and spread out evenly.
  • Bake for 30-35 minutes or until an inserted toothpick comes out clean when inserted into the middle.
  • Remove from the oven and allow to cool in the pan for 10 minutes.
  • Run a sharp knife around the edges of the pan to release the cake from the sides.
  • Turn out onto a cooling wrack and cool another 10 minutes.
  • Cut off any domes that have formed on top of the cake to level it.
  • Wrap each cake completely in plastic wrap and chill in the fridge for 2 hours or over night.
  • In a standing mixer beat together whipping cream and lemonade mix on high for about 3-5 minutes until medium peaks form.
  • Chill until ready to assemble cake.
  • Hull and slice about 8 oz. of the strawberries. Save some whole strawberries for the garnish on top.
  • To assemble the cake place one cake onto a stand or large plate
  • Place sliced strawberries over the top in a single layer.
  • Spoon about 1 1/2 cups of whipped cream on top and spread out evenly.
  • Place another single layer of strawberries over the top of the cream.
  • Lay the second layer over the top with the bottom of the cake facing up.
  • "Frost" the top with the remaining whipped cream.
  • Garnish with whole strawberries.
  • Chill in the refrigerator until ready to serve.


Best served chilled. Yum!