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+ servings

Strawberry Lemonade Cake

Course Dessert
Servings 10 slices


  • 1 box Betty Crocker, Pillsbury, or Duncan Hines yellow or lemon cake mix
  • 1 cup lemon sparkling water or lemon lime soda
  • 2/3 cup fresh or frozen strawberries
  • 1 1/2 cups confectioner’s sugar
  • 1/2 lemon, juiced divided in half
  • Cooking oil spray


  • Allow frozen strawberries to thaw. Blend to make a smooth puree. Measure ½ cup of the puree to use in the cake mix and set the rest aside to use in the glaze.
  •  Preheat an oven to 350 degrees F.
  • Add cake mix, sparkling water or soda, 1/2 of the lemon juice, and ½ cup of strawberry puree to a large mixing bowl whisk until well combined. Evenly coat a 13 x 9 in baking pan with cooking oil spray. Use a rubber spatula to scrape the batter into the bowl and sooth it evenly into the pan. Bake the cake for 23-25. Set aside and allow to cool for 20 minutes.
  • While the cake is cooling, add confectioner’s sugar, lemon juice, and remaining strawberry puree to a mixing bowl. Whisk until a thick smooth glaze is formed.
  • When the cake is cool to the touch, drizzle the glaze over the cake, slice, and serve.
Keyword vegan recipe
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