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Prep Time
10 mins
Cooking Time
30 mins
Total Time
01 h 30 m
Serves
Serves 12

Ingredients

1 box
white or yellow cake mix, plus ingredients called for on box
468 g
3
eggs
0
1/3 cup
canola & sunflower oil blend
75 mL
1 cup
light mascarpone cheese
250 mL
1/2 cup
fat-free vanilla yogurt
125 mL
3 tbsp
pure natural liquid honey, divided
45 mL
3 tbsp
lemon zest, divided
45 mL
1 tbsp
lemon juice
15 mL
1/3 cup
pure strawberry jam
75 mL
1 1/2 cups
sliced strawberries
375 mL

Directions

Step 1
Preheat oven to 350°F (180°C). Grease and flour two 9-in. (23 cm) round pans. Using an electric mixer (stand or handheld), blend the first 3 ingredients with 1 cup (250 mL) water in a large mixing bowl on medium, about 2 min. Divide batter evenly among pans and bake on middle rack of oven for 26 min. or until a toothpick comes out clean. Cool in pans for 10 min., then remove to cooling rack to cool completely.
Step 2
Combine cheese, yogourt, 2 tbsp (30 mL) honey, 1 tbsp (15 mL) lemon zest and lemon juice. Mix until smooth and set aside.
Step 3
Level tops of cakes with a serrated knife. Place one cake in the centre of a platter and top with half of the cheese mixture, spreading evenly over cake. Spread jam evenly over cheese and top with second cake.
Step 4
Spread remaining cheese mixture evenly over top of cake. Arrange sliced strawberries in a concentric circle starting from the outer edge and working towards the centre of the cake to create a flower-like effect. Sprinkle with remaining lemon zest, loosely cover and refrigerate for 30 min. to set. Drizzle top with remaining honey to serve.

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Nutrition Facts

Nutrition Description:
1⁄12 of the recipe
Calories:
340
Fat:
15
Saturated Fat:
5
Carbs:
45
Fibre:
1
Sugar:
0
Cholesterol:
55 mg
Protein:
6
Sodium:
290 mg
Potassium:
0