This cake has the most awesome lemonade frosting. It's super tart but still sweet. The lemonade frosting paired perfectly with the strawberry cake.
Plus, it's pink. Everything is good when you have a pretty pink cake.
Clearly by the emptyed plate, my guests agreed. It didn't take long for this to disappear.
Strawberry Lemonade Layer Cake
Recipe from Veronica's Cornucopia1 (18.25 oz) box strawberry cake mix (plus oil, water and eggs as directed on box)
1 (8oz) package cream cheese, room temperature
1 (0.23 oz) packet of Kool-Aid lemonade
Yellow food coloring gel (as desired for color)
1 (7 oz) container marshmallow creme or fluff
1 (8 oz) container frozen whipped topping, thawed
Fresh strawberries to garnish
Make cake according to box instructions and bake in 2- 8 inch round cake pans as directed. Turn finished cakes out onto cake racks and allow to cool completely.
Once cake is cool, cream together cream cheese, lemonade and yellow food coloring until smooth. Mix in marshmallow creme and then mix in whipped topping until completely smooth. Level the cakes, and place one layer on a platter, cut side up. Spread about a third of the frosting over the top, then place the second cake layer cut side down on top. Spread the remaining frosting over the top and sides. Slice strawberries and place on the top and sides of the cake for decoration. Refrigerate until ready to serve and serve cold, straight from the fridge.
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