Fluffy Strawberry-Lemon Cake – a delicious recipe with cake, cold fat-, Sugar, lemon zest, strawberries, Topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place cake on serving plate.
2
Cut 3/4-inch-thick slice off top of cake; set slice aside.
3
Carefully hollow out center of cake, leaving 1-inch-thick shell on bottom and sides.
4
Reserve removed cake for snacking or other use.
5
Pour milk into medium bowl.
6
Add dry pudding mix.
7
Beat with wire whisk 2 min.
8
or until well blended.
9
Stir in lemon peel.
10
Remove 1/2 cup of the pudding; place in medium bowl.
11
Set aside.
12
Spoon chopped strawberries into cake shell; spoon remaining pudding over strawberries.
13
Replace top of cake.
14
Add whipped topping to reserved 1/2 cup pudding; stir with wire whisk until well blended.
15
Spread onto top and sides of cake.
16
Refrigerate at least 1 hour before serving.
17
Garnish with strawberry halves.
18
Store leftovers in refrigerator.
220
kcal
Calories
1
g
Fat
23
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 round angel food cake (10 oz.), 1-1/4 cups cold fat-free milk, 1 pkg. (4-serving size) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding, 1 Tbsp. grated lemon zest, and more.
Yes, Fluffy Strawberry-Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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