Strawberry Lemonade Cake

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I just couldn’t decide what to make for Easter dessert this year.
You know me, typically, I lean more toward the pies… but it’s sort of hard to make some things, because typically I need to make at least part of it a day and a half ahead of time, since we spend the Saturday before Easter at my husband’s parents.
When the strawberries start getting crazy good in the spring, like they are right now, I always want to make something with them.  Of course, it’s no secret that I love anything lemon, so when I happened upon this, I knew it would be the best of all good worlds uniting for one pretty little Easter dessert. 
I was browsing through Pinterest, in search of something new, and was pinning away when I came across the picture for this cake on a blog called Jam Hands.
I followed her recipe exactly, then at the last minute, I ended up making more of the cream cheesy frosting, I’m not sure if I just used “too much” (too much…HA!) in between the layers, or what, but I didn’t think I had quite enough on the outside of my cake. So, I will post her recipe for you to see,
 but I will type it how I made it., with the “EXTRA” frosting.  
This frosting is AMAZING and perfectly complements the cake.
Shared at the Great Parties:


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Side View of Strawberry Lemonade Cake on a white square cake plate and text "Strawberry Lemonade Cake"
5 from 5 votes
Print Recipe

Strawberry Lemonade Cake

This Strawberry Lemonade Cake is so light and flavorful. Perfect with Extra Frosting.
Prep Time10 minutes
Cook Time35 minutes
Additional Time1 hour
Total Time1 hour 45 minutes
Cuisine: American
Keyword: Strawberry Lemonade Cake
Servings: 1 cake
Calories: 3336kcal
Author: Michaela Kenkel


  • 1 box Strawberry Cake mix plus ingredients to make as instructed on package (oil, eggs and water)
  • 12 ounces Cream Cheese softened
  • 1/2 package .23 oz size of Kool-Aid Lemonade OR about 2 teaspoons of lemon juice
  • yellow food coloring gel a couple of drops, to get to your desired yellow color
  • 1- 13 ounce and 1- 3 ounce jar Marshmallow Fluff
  • 12 ounces Cool Whip Whipped topping
  • fresh strawberries for garnish


  • Bake cake in two 9″ layer pans according to package instructions.
  • Cool on wire racks.
  • In your mixer, cream with a paddle attachment, cream cheese, kool-aid (or lemon juice) and food coloring.
  • Stir in Marshmallow Fluff until creamy, making sure to scrape the sides of the mixer bowl.
  • Fold in Cool Whip, place in the refrigerator until ready to frost.
  • Slice cake layers in half once. You will now have four layers.
  • Spread frosting in between each layer of the cake, stacking the layers. 
  • Do a “crumb coat” over the top and sides of the cake. Place cake and remaining frosting in the refrigerator for about an hour.
  • Frost with remaining frosting and garnish with sliced strawberries.


**Notes: I had made this with the Kool Aid for the first go-around. I threw away the remaining Kool Aid, and only had one package. When I made the send (half) batch, I used lemon juice, and it tasted perfectly fine. Next time I will probably just go that way to begin with. Then there is no waste.
Add more lemon juice if you want to amp up the lemon flavor. Just go easy, it gets really tart really quickly.
adapted from Jam Hands


Serving: 1g | Calories: 3336kcal | Carbohydrates: 285g | Protein: 41g | Fat: 234g | Saturated Fat: 158g | Polyunsaturated Fat: 56g | Trans Fat: 1g | Cholesterol: 626mg | Sodium: 1628mg | Fiber: 3g | Sugar: 237g

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  1. I saw a picture of your cake on Facebook and immediately knew that I wanted to try it. My family is having a brunch on Saturday. I may try it then.

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