Strawberry Lemon Cake is a beautiful (and yummy) way to doctor up a plain old cake. Serve this easy dessert all summer! You’ll love the flavors!

There are some days you just need a quick, amazing tasting, but easy to make dessert.  Strawberry Lemon Cake is just that.  I love making a cake from scratch – but I’ll be the first to admit that I don’t do it every single time.  (Don’t tell anyone!)  I like jazzing up a box cake (yes it is easy and tastes nothing like boxed cake).

I used a lemon box cake for this – but to be honest – if you don’t have one?  Use a vanilla/yellow and you can add a drop or two of lemon extract and it will come out delicious!

I also poked around this cake.  I wouldn’t call it a true poke cake because most of the strawberry topping didn’t go super down into the cake – but it was worth doing.  It didn’t just lay on top it did go in a bit!  It’s worth it believe me!

Want another super easy, tasty dessert?  Try one of these:

No-Bake Strawberry Cheesecake Truffles

Strawberry White Chocolate Trifle 

Strawberry Lemon Cake

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Ingredients

• 1 boxed lemon cake - prepared as per directions on box (bake in 9x13 pan)
• 1 12 ounce jar of strawberry ice cream topping
• 2 8 ounce bars of cream cheese softened
• 4 C powdered sugar
• 1-2 tsp of lemon extract
• 3-4 Tbsp of milk

Instructions

1. While cake is cooling poke holes in cake (do not go all the way to the bottom of cake) I used a small wooden spoon handle
2. Before cake is fully cooled spread on strawberry topping evenly onto cake
3. Prepare frosting by mixing together cream cheese, powdered sugar, lemon extract and milk (if frosting is too thick add more milk 1 Tbsp at a time)
4. When cake is fully cooled add frosting on top of the strawberry topping
5. Refridgerate