- Level
- very easy
- Prep Time
- 10 mins
- Cooking Time
- 30 mins
- Cooking Time
- 1 h 30 m
- Serves
- 12
Ingredients
- 2 box
- yellow cake mix
- 1 cup
- mascarpone cheese
- 250 mL
- 1 cup
- vanilla yogurt
- 250 mL
- 3 tbsp
- honey
- 45 mL
- 3 tbsp
- lemon zest
- 45 mL
- 1 tbsp
- lemon juice
- 15 mL
- 1⁄3 cup
- strawberry jam
- 80 mL
- 1 1⁄2 cups
- strawberries
- 375 mL
Directions
- Step 1
- Preheat oven to 180°C (350°F). Grease and flour two 9-in. (23 cm) round pans. Using an electric mixer (stand or handheld), blend the first 3 ingredients with 1 cup (250 mL) water in a large mixing bowl on medium, about 2 min. Divide batter evenly among pans and bake on middle rack of oven for 26 min. or until a toothpick comes out clean. Cool in pans for 10 min., then remove to cooling rack to cool completely.
- Step 2
- Combine cheese, yogourt, 2 tbsp (30 mL) honey, 1 tbsp (15 mL) lemon zest and lemon juice. Mix until smooth and set aside.
- Step 3
- Level tops of cakes with a serrated knife. Place one cake in the centre of a platter and top with half of the cheese mixture, spreading evenly over cake. Spread jam evenly over cheese and top with second cake.
- Step 4
- Spread remaining cheese mixture evenly over top of cake. Arrange sliced strawberries in a concentric circle starting from the outer edge and working towards the centre of the cake to create a flower-like effect. Sprinkle with remaining lemon zest, loosely cover and refrigerate for 30 min. to set. Drizzle top with remaining honey to serve.
Nutritional Facts
- Nutrition Description:
- 1⁄12 of the recipe
- Calories:
- 340
- Fat:
- 15 g
- Saturated Fat:
- 5 g
- Carbs:
- 45 g
- Fibre:
- 1 g
- Cholesterol:
- 55 mg
- Protein:
- 6 g
- Sodium:
- 290 mg
