Strawberry Lemon Love Cake
This cake is lemon pudding over a strawberry cake layer and ricotta cheesecake on the bottom. You can top it with fresh strawberries to make a delicious springtime dessert.
Ingredients:
One strawberry cake box mix plus required ingredients
32 ounces part skim ricotta cheese
¾ cup sugar or ½ cup truvia
1 teaspoon vanilla extract
4 large eggs
16 ounces reduced fat cream cheese
1 cup milk
One 3.4 ounce instant lemon pudding mix
Fresh strawberries and lemon zest for topping
Directions:
- reheat the oven to 350 degrees and spray a 9×13 baking dish with baking spray.
- Prepare the cake batter according to package directions and pour into prepared pan.
- Combine the ricotta, sugar, vanilla, and 4 ounces of the cream cheese in the bowl of a stand mixer with a paddle attachment. Beat on medium until smooth scraping down the sides of the bowl as needed.
- Gently spread over the strawberry cake batter.
- Bake 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
- Beat the remaining 12 ounces of cream cheese in a stand mixer on medium until smooth. Add the milk and pudding mix. Beat until smooth. Let the pudding mixture thicken for a few minutes then spread over the cake.
- Mix diced strawberries with lemon zest. Top each slice of cake with fresh strawberries.
