Celebrate summertime with a tangy sweet treat that is easy to make and delicious to eat! This Pink Lemonade cake incorporates box cake (the super easy part) and homemade strawberry frosting (the other easy part) to create a dessert that will have guests going back for a second serving. Thanks to the freeze dried strawberries, this recipe gets down to business and skips the typical stovetop steps when making a strawberry reduction. It really saves a lot of time…. I am a huge fan of saving time and if you are too, then this recipe is for you!
If you really want to take this cake experience to the next level, serve it alongside creamy vanilla ice cream.
WHAT YOU NEED
- 1 Box Lemon Cake Mix, baked into  8-inch pans and set aside to cool
- 4 Cups confectioners sugar
- 2-3 Tbs. Lemon Juice
- 8 oz Freeze Dried Strawberries
- 1/2 Clear Vanilla Extract
- 2 Sticks of Salted Butter, room temperature
- **Optional Fresh Strawberries for Garnish
WHAT TO DO
Make lemon box cake accordingly, bake and set aside to cool.
Place the freeze dried strawberries in a food processor and chop/grind until it is a fine powder.
Pour lemon juice into food processor.
Combine confectioners sugar, vanilla extract, 2 sticks of room temperature butter and strawberry-lemon mixture in a large mixing bowl.
Mix with electric food mixers on medium setting for 3-4 minutes or until frosting reaches desired consistency.
Layer cake with icing and top with fresh strawberries.