Strawberry-Topped Cake with Honey-Lemon Mascarpone

Prep time: 10min

Total time: 90min

Serves 12

Ingredients
Nutritional Information

1 box

white or yellow cake mix, plus ingredients called for on box

468 g

eggs

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

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.
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.