Spring Time Lemon & Strawberry Cake

For my family's Mother's Day celebration this year I made this lemon cake inspired by this recipe from The Hot Plate. Note: the cake I made below is not gluten free, but the version from The Hot Plate is.

Spring Time Lemon & Strawberry Cake

Serves 12-14

Cake:

1 Box White Cake Mix

Zest of 2 Lemons

Lemon Curd

Strawberry Preserves

Prepare the cake mix according to the box's directions and add in the zest of 2 lemons directly to the cake better. Mix in well. Pour into 2 9-inch pans, bake and then let cool completely. 

Once completely cooled, slice the cakes in half, creating 4 layers. On a cake stand place on top of the first layer the strawberry preserve, on the next layer lemon curd and on the last strawberry preserves again.

Frosting:

2 cups heavy whipping cream

8 oz cream cheese

1/2 cup powdered sugar

1/2 cup lemon curd

1 tsp vanilla extract

zest of 1 or 2 lemons (depending on how lemony you want to make it)

In a bowl whip the cream until it forms stiff peaks and set aside. In another bowl combine the room temperature cream cheese, powdered sugar, lemon curd, vanilla extract and lemon zest until well combined and takes on a fluffier texture. Next take the whipped cream and fold it into the cream cheese mixture until well combined. Last but not least, frost your cake and top with some sliced lemon rounds and fresh strawberries. Keep the cake chilled in the refrigerator until ready to serve.