Strawberry Lemon Cake

Strawberry Lemon Cake
Recipe type: Other
Prep time: 
Total time: 
Serves: 20
  • 1 round angel food cake
  • 1¼ cups cold milk
  • 1 pkg (3.4 oz) vanilla instant pudding
  • 1 tsp lemon extract
  • 2 cups strawberries, chopped, divided
  • 2 cups Cool Whip
  • 6 whole strawberries, halved
  1. Place cake on serving plate
  2. Cut ¾" thick slice off top of cake; set slice aside
  3. Carefully hollow out center of cake, leaving 1" thick shell on bottom and sides
  4. Pour milk into medium bowl and add pudding mix. Beat until well blended
  5. Stir in lemon extract. Remove ½ cup of pudding and set aside
  6. Spoon 1 cup chopped strawberries into cake shell
  7. Spoon Remaining pudding over strawberries
  8. Replace top of cake
  9. Add remaining 1 cup chopped strawberries in center hole of cake
  10. Add Cool Whip to remaining pudding, stir until well blended
  11. Spread onto top and sides of cake
  12. Refrigerate at least one hour; garnish with strawberry halves


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