Strawberry Lemon Love Cake

Level: Easy
Total: 2 hr 10 min (includes cooling time)
Active: 20 min
Yield: 8 to 10 servings

Ingredients


Nonstick cooking spray, for the baking pan

One 16.5-ounce box of strawberry cake mix (plus required ingredients)

32 ounces of part-skim ricotta cheese

3/4 cup sugar

1 teaspoon vanilla extract

4 large eggs

16 ounces mascarpone cheese

1 cup milk

One 3.4-ounce box of instant lemon pudding mix

Diced fresh strawberries, for topping

Lemon zest, for topping

Directions

Strawberry Lemon Love Cake

Level: Easy
Total: 2 hr 10 min (includes cooling time)
Active: 20 min
Yield: 8 to 10 servings

Ingredients


Nonstick cooking spray, for the baking pan

One 16.5-ounce box of strawberry cake mix (plus required ingredients)

32 ounces of part-skim ricotta cheese

3/4 cup sugar

1 teaspoon vanilla extract

4 large eggs

16 ounces mascarpone cheese

1 cup milk

One 3.4-ounce box of instant lemon pudding mix

Diced fresh strawberries, for topping

Lemon zest, for topping

Directions

Set the oven's temperature to 350°F. Apply cooking spray to a 9-by-13-inch baking sheet.

Pour the cake batter into the prepared pan after preparing it as directed on the package.

Put aside.

In the bowl of a stand mixer with a paddle attachment, combine the ricotta, sugar, vanilla, eggs, and 4 ounces (1/2 cup) of mascarpone.

Using a rubber spatula to scrape down the sides of the bowl as needed, beat on medium speed until smooth. Cover the entire surface of the cake batter with a gentle scoop of filling.

Bake for 50 to 60 minutes, or until a skewer inserted in the centre comes out clean and the strawberry layer has risen to the top.

Let cool completely on a rack.

Meanwhile, whip the remaining 12 ounces of mascarpone in a medium bowl

with an electric mixer set to medium speed until smooth.

Gradually add the milk and beat until smooth.

Add the custard mixture and beat until smooth.

Allow to thicken for approximately five minutes.

Cover the cake with icing once it has cooled.

Combine the diced strawberries and lemon zest in a bowl.

Top each piece of cake with a tablespoon of the strawberries.

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