Strawberry-Topped Cake with Honey-Lemon Mascarpone
white or yellow cake mix, plus ingredients called for on box
canola & sunflower oil blend
light mascarpone cheese
fat-free vanilla yogurt
pure natural liquid honey, divided
lemon zest, divided
pure strawberry jam
1 1/2 cups
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.
Combine cheese, yogourt, 2 tbsp (30 mL) honey, 1 tbsp (15 mL) lemon zest and lemon juice. Mix until smooth and set aside.
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.
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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