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Strawberry Cake Strawberry cake mix 1 c sour cream 1 c water ½ c butter melted 4 large eggs Lemon Whipped Topping 1 c heavy cream ⅓ c powdered sugar 2 Tbsp fresh lemon juice Zest of 1 lemon Garnishes Strawberries and lemon slices for decorating

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Preheat oven to 350 F. Grease a 9×13-inch cake pan; set aside.

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In the bowl of a hand or stand mixer, combine cake mix, sour cream, water, melted butter, and eggs. Beat on low speed 30 seconds or until combined. Scrape edges of the bowl. Mix on medium speed for 1-2 more minutes. Pour into the prepared cake pan.

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Place cake in preheated oven at 350 degrees Fahrenheit and bake for 35-37 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely about 1 hour.

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In the bowl of a hand mixer or stand mixer with the whisk attachment, beat the heavy cream with the powdered sugar and lemon juice on high speed. Whip until stiff (about 2-3 minutes). Gently fold in the lemon zest by hand until well combined. Keep in the refrigerator until ready to frost the cake.

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Spread the whipped cream evenly over the cooled cake. Decorate with strawberries and lemon slices and serve.

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