Strawberry Shortcake with lemon bundt cake
This easy summer recipe is a spin on traditonal strawberry shortcake using a moist lemon bundt cake instead. The lemon cake is a semi homeade recipe and tastes delicious with fresh strawberries and whipped cream.
Ingredients
For Lemon cake:
- 1 package lemon cake mix
- 1 (3.4oz) package instant lemon pudding
- 2/3 cup water
- 1/2 cup vegetable oil
- 1 lemon zested and juiced
- 4 large eggs
Strawberries and whipped cream:
- 1 1/2 cups heavy whipped cream chilled
- 3 tbsp powdered sugar
- 1 1/2 pounds strawberries, stemmed and quartered
- 3 tbsp granulated sugar
Instructions
Lemon Bundt cake
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1. Preheat oven to 350 degrees and generously coat large bundt pan with nonstick spray.
2. In a large bowl, whisk together cake mix and dry pudding. Add water, oil, lemon juice, lemon zest, and eggs. Stir to combine.
3. Pour into prepared bundt pan and bake about 40 minutes or until a toothpick comes out clean with a few crumbs attached.
4. Cool 15 minutes in the pan then invert onto a cooling rack.
Whipped cream and Strawberries
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1. Quarter and stem strawberries and mix with 3 tbsp of sugar. Cover and refidgerate atleast 30 minutes allowing juices to develope.
2. Using a mixer, beat the heavy cream and sugar until soft peaks form, about 1 1/2 to 2 minutes.
Serve it
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1. Cut cake into 24 thin slices. I use 2 slices per plate. Spoon some of the strawberries with their juice onto a lemon cake slice. Top with a generous dollop of whipped cream and then another thin slice of lemon cake. Spoon more strawberries over the top and serve.