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Fluffy Strawberry Lemon Cake Recipe

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This recipe for Fluffy Strawberry Lemon Cake, by , is from Oh no! The Hubby is hungry!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lauren Russell
Added: Tuesday, July 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  


1 round angel food cake, 9 inch (about 10 oz.)

1-1/4 cups cold fat free milk

1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

1 Tbsp. grated lemon peel

1 cup strawberries, chopped

2 cups thawed Whipped Topping

6 whole strawberries, halved (optional)

Directions:
Directions:
PLACE cake on serving plate. Cut a 3/4-inch-thick horizontal slice from top of cake using serrated knife; set aside. With small sharp knife, cut a 1-inch wide and 1-inch deep tunnel around center of interior of cake, being careful to not cut through to bottom or side of cake. Remove cake cutout; reserve for snacking or another use.

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add lemon peel. Remove 1/2 cup of the pudding; place in medium bowl. Set aside. Spoon chopped strawberries inside tunnel of cake; spoon remaining pudding over strawberries. Cover with top of cake.

ADD whipped topping to reserved 1/2 cup pudding; stir with wire whisk until well blended. Spread onto top and side of cake. Refrigerate at least 1 hour before serving. Garnish with strawberry halves, if desired. Store leftover cake in refrigerator.

 

 

 

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