Strawberry-Topped Cake with Honey-Lemon Mascarpone

Prep time: 10min
Total time: 90min
Serves 12
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
water
250 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
1⁄12 of the recipe
calories
340
fat
15 g
saturated fat
5 g
carbs
45 g
protein
6 g
cholestrol
55 mg
fibre
1 g
sodium
290 mg

Directions

  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 4 ingredients 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.

  2. Combine cheese, yogourt, 2 tbsp (30 mL) honey, 1 tbsp (15 mL) lemon zest and lemon juice. Mix until smooth and set aside.

  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.

  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.