Strawberry Lemonade Cake

Strawberry Lemonade Cake



  1. Preheat oven to 350 degrees. In a mixing bowl beat bread mix with strawberries, eggs and oil on low for two minutes.
  2. Pour into a greased 9-inch round cake pan. Bake 40 minutes or until a toothpick inserted in center comes out clean.
  3. Gently remove from pan to cool. Meanwhile, whip together cheesecake mix and cream cheese. Set aside.
  4. When cake is completely cooled, frost with cool lemonade frosting and garnish with fresh strawberry halves, if desired.


*NOTE: Use the following directions to replace frozen strawberries with fresh strawberries: Remove the stemmed tops from 1 pound of strawberries. Slice and sprinkle with 1/4 cup sugar. Refrigerate for about an hour or a few days, creating a juicy substitute for the frozen berries.



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