How to Make the BEST Strawberries & Cream Lemon Cake

Spring has sprung around here, and the weather forecast is finally starting to show temperatures in the middle and upper 50’s. I know for some that would be considered a cold snap, but here in New England it means that spring is in action. One of my favorite things to do when the weather warms up is to bake! I LOVE baking with the windows open and allowing both a fresh breeze to waft throughout the home as well as the scents of baked goodness.

One of my favorite baked goods scents is that of this Strawberries & Cream Lemon Cake that I am featuring here today.

What I love most about this extra moist Strawberries & Cream Lemon Cake is that it is easy to make. While it may look like a super fancy dessert, it is actually a semi-homemade cake. I always love to jazz up boxed cake mixes as you can see with another favorite–my Pistachio Cherry Cake.

For this recipe, I added an extra box of lemon pudding mix to the batter, and substituted regular water for fizzy seltzer water. I love using carbonated water in my cake mixes because it makes them so moist!

After the bundt cake bakes up perfectly, simply allow it to cool before frosting it with whipped topping. the Lemon Chiffon Cake I made with whipped topping and fresh lemons is such a hit so I wanted to create one that was slightly similar, but with strawberries.

Soon enough, we should have a plentiful strawberry crop in Massachusetts so I am starting to test out recipes for when that happens.

To frost a cake with whipped topping, I spatula works best. You want to be gentle and make sure the topping is defrosted to get the best results.

The sliced strawberries on this cake adhered perfectly to the topping. Together, the flavors really melded into a Lemonade Cake of sorts. I cannot wait to recreate this for the summer!