At my recent Mother's Day luncheon I made a strawberry lemonade layer cake. A friend alerted me to the recipe found in the April 2014 issue of Southern Living magazine. Besides being so pretty it was amazingly good. I will make this cake time and time again. The cake has a subtle lemon flavor and is layered with a strawberry lemon jam. The frosting is to-die-for, consisting of cream cheese, chopped strawberries, lemon juice and whipped cream. Yes, there are a few calories in this cake!
Though there are three components to this cake recipe (cake, jam, frosting), each is very easy. The jam can be made a day or two ahead of time and kept refrigerated. I assume you could substitute regular strawberry jam for the one shown in the recipe. This jam is a little thicker, easier to spread and the lemon flavor in it really complements the cake. This cake is a must for strawberry lovers!