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1
Preheat oven to 350 degrees.
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2
Prepare cake pan of your choice according to box directions.
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3
(I used a 10 inch round and sliced it for the layers.
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4
).
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5
Mix cake mix according to box directions, add in the juice of 1/2 lemon and the lemon zest.
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6
Bake according to box directions.
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7
Cool completely.
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8
For the filling, cream the ricotta and the cream cheese until smooth.
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9
Slowly add 1 cup of milk, then add the vanilla pudding.
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10
Beat two minutes on low speed.
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11
Frosting.
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12
Beat the cream cheese until smooth.
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13
Then add the confectioner's sugar, beat until combined.
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14
Slowly add the heavy cream and beat on high about two minutes.
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15
Then slowly add the instant vanilla pudding and beat two more minutes or until firm peak is achieved.
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16
I used the pudding to stabilize the whipping cream for better spreadability.
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17
When cake is completely cooled, prepare the layers.
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18
I used one ten inch pan and sliced it in half for two layers.
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19
Two nine inch cakes would work just as well.
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20
Place first layer on serving dish, apply the filling, cover with the sliced strawberries.
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21
Place second layer on top of filling, frost completely.
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22
Garnish and decorate as desired.
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23
I used whole strawberries (cleaned) to cover the top of the cake.
