Best Fluffy Strawberry Lemon Cake Recipes

FLUFFY STRAWBERRY-LEMON CAKE

Fluffy Strawberry-Lemon Cake image

This Fluffy Strawberry-Lemon Cake recipe starts with an angel food cake-and ends with a strawberry-topped dessert they'll be talking about for ages!

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 round angel food cake (10 oz.)
1 pkg. (1.5 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1-1/4 cups cold fat-free milk
1 Tbsp. lemon zest
1 cup strawberries, chopped
2 cups (about 2/3 of 8-oz. tub) thawed COOL WHIP LITE Whipped Topping
6 whole strawberries, halved

Steps:

Place cake on serving plate. Cut 3/4-inch-thick slice off top of cake; set slice aside. Carefully hollow out center of cake, leaving 1-inch-thick shell on bottom and sides. Reserve removed cake for snacking or other use.
Beat pudding mix and milk with whisk 2 min. Stir in lemon zest. Spoon 1/2 cup pudding into medium bowl; reserve for later use.
Spoon chopped strawberries into cake shell; spoon remaining pudding over strawberries. Replace top of cake.
Add COOL WHIP to reserved pudding; stir with whisk until blended. Spread onto top and side of cake.
Refrigerate 1 hr.
Garnish cake with strawberry halves just before serving.

Nutrition Facts : Calories 190, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

STRAWBERRY LEMON CUPCAKES

Strawberry Lemon Cupcakes image

My granddaughter Sydney has acquired a love of baking. While I was visiting her in Tampa, we made these light, fluffy cupcakes. She's a natural-these turned out fantastic! -Lonnie Hartstack, Clarinda, Iowa

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 11

Ingredients

1 package white cake mix (regular size)
3 large eggs, room temperature
1/2 cup 2% milk
1/3 cup canola oil
2 tablespoons grated lemon zest
3 tablespoons lemon juice
FROSTING:
4 cups confectioners' sugar
1 cup butter, softened
1/4 cup crushed fresh strawberries
Additional fresh strawberries

Steps:

Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.

Nutrition Facts : Calories 253 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 198mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.