I had a request for a recipe using berries and who doesn’t want a fancy-looking cake that starts with a cake mix. This cake is a light dessert, perfect for warmer weather since it’s served chilled. If you don’t want to use lemon cake, other flavors would work well. Be adventurous. If you really want to mix things up, swap the strawberry jam and sliced strawberries for raspberry. Want more lemon flavor? Zest an additional lemon and stir that into the whipped topping before spreading it on the cake. I like recipes that allow for modifications so you can make something you will enjoy. This cake does just that.
- 1 lemon
- 1 lemon cake mix plus ingredients called for on box
- 1 cup seedless strawberry jam
- 1 ½ cups fresh blueberries, rinsed and drained
- 1 container (8 oz.) frozen whipped topping, thawed
- Fresh strawberry slices, for garnish (I used 6 berries)
- Preheat oven to 350°F. Grease two 9-inch round cakes pans, according to package directions for cake mix (this can vary depending on the brand of mix), and set pans aside.
- Zest the lemon. Juice the lemon, measuring juice into a measuring cup. You will use the lemon juice to replace some of the water called for on the box.
- Place the cake mix and additional ingredients in a large mixing bowl; mix according to instructions. Divide batter between the two prepared pans and bake according to instructions on the box. Allow cakes to cool completely before assembling.
- Once cakes have cooled, place jam in a microwave-safe bowl and warm slightly. Stir jam for a smoother texture that is easier to spread.
- Level cake layers, if necessary. Place one layer on serving platter. Spread ½ cup of jam almost to the edge. Arrange 1 cup of blueberries on top of the jam. Carefully spread ½ the whipped topping to within ½-inch of the cake edge.
- Place second level on top. Repeat with the remaining jam, 1 cup of blueberries, and remaining whipped topping. Garnish the top with the remaining blueberries and the sliced strawberries.
- Refrigerate until ready to serve.
Serves 12.