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Sunday, July 13, 2014

lemon, strawberry cake with cream cheese, cool whip topping!

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2014-07-10_0001Happy Sunday! Why do the weekends go so fast? I think a 3 day weekend should be mandated into law. Or we should follow the traditions of Italy & Spain and take the entire month of August off for holiday:) Knowing that I'd be off for an entire month would make me work hard and not complain about the day to day grind. But hey, let's make the best of it and just keep chuggin along! I am getting out of town this coming weekend so I'm super excited about that. My sister and I will be going to Newbern to visit Dad for his birthday. It will be a short visit, but that's okay. It's good to get away from your daily life every once in awhile so you can appreciate what you've got:)


For July 4th I made a version of this cake and brought it to my friends barbQ and it was great! Never mind that Roger and Mike didn't like the strawberries....it was yummo! Cold and refreshing on a hot day, ahhhhh! When I got home I kept thinking of an alternate version. White cake is good for certain occasions...but it doesn't have that za za zoom that sayyyyyy......lemon does!! I adore lemon recipes. Lemon chicken, lemon curd on pound cake, lemon bars, lemon drop cookies, you get the picture! So all I did was substitute the white cake for a lemon version and voila! Now I'm not gonna lie, this is a store bought lemon cake mix. I didn't have the time to put together anything from scratch -- next time for sure -- so any of your favorite brands will do just fine:)


Have a fabulous week ahead, it's going to be super hot here in Virginia to start....then I think it cools off a little mid week. Can I get an Amen for that?!?!? Come on summer, do your thing and let's get you outta the way for Autumn:)


Stay Blessed,


Jenn


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Lemon Strawberry Jello Cake Recipe:




  • 1 store bought lemon cake mix - or your perfect lemon cake recipe you have!

  • 1 box strawberry jello mix

  • 1 cup boiling water, 1/2 cup cold water

  • 8oz cream cheese - softened

  • 1 cup powdered sugar

  • 1 tub cool whip

  • 1 lemon

  • 1 cup blueberries


Make your cake and put in the fridge to cool for about 3 hours. This cake works best in a sheet cake form, not rounds. Once cooled use the end of a small wooden spoon and poke holes in the cake, covering the entire surface. Mix the strawberry jello mix with 1 cup boiling water. Stir until dissolved then add the 1/2 cup of cold water. Pour the strawberry mixture across the top of the cake. (don't worry, it will not be soggy...keep pouring!) At this point put the cake back in the fridge to cool for another hour.

Mix the cream cheese and powdered sugar together with either your kitchenaid or hand held mixture. Slowly add the entire tub of cool whip to the mixture and then squeeze the juice from your lemon in. Keep mixing until you have a creamy mixture with small peaks. Spread the topping on your cooled cake, garnish with lemon and blueberries then prepare to devour!! I do think it tastes best cold so I will store this in the fridge.

If you're like me, you'll find yourself having this for breakfast! Shhhh....don't tell anyone;)

<3

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