Ingredients and Weight:
- 1 box of white cake mix (475g)
- 1 (3.4-ounce) box of instant lemon pudding mix
- 1 cup of milk
- 1 cup of fresh strawberries, sliced
- 1/2 cup of lemon juice
- 1 cup of granulated sugar
- 1 cup of whipping cream
- 1 teaspoon of vanilla extract
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, combine the cake mix, pudding mix, and milk. Beat until smooth. Pour the batter into the prepared pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the sauce. In a small bowl, whisk together the strawberries, lemon juice, and granulated sugar. Let it rest for 10 minutes.
- Once the cake is done, use a fork or toothpick to poke holes all over the cake.
- Slowly pour the strawberry sauce over the holes.
- In a separate bowl, whip the whipping cream until stiff peaks form. Add the vanilla extract and continue to whip until stiff.
- Spread the whipped cream over the cake and refrigerate for at least 4 hours or overnight before serving.
Nutritional Information:
- Serving size: 1 slice
- Calories: 300
- Fat: 15g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Moist and tender cake
- Tangy strawberry-lemon sauce
- Creamy whipped cream topping
User Comments:
- "This cake was absolutely delicious! The strawberry-lemon combination was perfect."
- "I made this cake for a party and it was a huge hit. Everyone loved it."
- "The cake is easy to make and looks so pretty when it's done."
Special Precautions and Tips:
- Let the strawberry sauce rest for at least 10 minutes to allow the strawberries to macerate and release their juices.
- Use fresh strawberries for the best flavor.
- If you don't have a lemon, you can substitute 1 tablespoon of lemon zest plus 2 tablespoons of lemon juice.
- Refrigerate the cake for at least 4 hours before serving to allow the flavors to fully develop.
