Camilla Consuelos’ “Nonna’s Lemon Strawberry Cake”

Ingredients for the cake

Box of Duncan Hines Moist Deluxe Lemon Supreme

1 package of Instant Lemon Pudding

¾ cup of Oil

¾ cup of Whole Milk

4 Eggs

Ingredients for the filling and icing

Juice of two lemons

1 cup of sugar

2 lbs of ripe strawberries

2 pints of heavy whipping cream

1/3 cup of Confectioners Sugar

Cut strawberries into small pieces and marinate with sugar and lemon juice for a couple of hours. Save six whole strawberries for decoration (preferably the same size).

Preheat oven to 350 degrees

Mix all ingredients one minute on a low speed

Beat for two minutes on a high speed

Pour batter into a buttered and floured Bundt or Angel Food pan. Make sure to cover all the creases in the pan with butter and flour.

Bake @ 350 degrees for 55 minutes (Bundt Pan) or 45 minutes (Angel Food pan) until knife comes out clean.

Cool cake and remove from pan when it is still slightly warm

Cool cake completely w/ cover (upside down bowl) until cold.

Whip heavy creeam w/ confectioner’s sugar in a big bowl.

Slice the cake in three layers.

Place first layer on serving dish and cover w/ strawberries and soak in lemon juice.

Follow w/ thick layer of whipped cream.

Place second layer on top and repeat with strawberries, juice and whipped cream.

Place third layer and fill hole in center with strawberries and juice, so the top layer will be completely flat.

Save some juice for drizzling on top.

Cover top and sides of cake with a thick layer of whipped cream.

Place six whole strawberries on top and drizzle juice from top to sides in thin lines.