I completely planned on making eggplant parm on Leap Day, that was until my youngest developed a 104+ degree fever.  I took him to the doctor, where he was diagnosed with pneumonia.  Luckily, it was caught early, and hospitalization wasn’t necessary.  Unfortunately, we weren’t able to have our traditionally untraditional dinner.  What did we have?  Chinese take-out. (Wanton soup heals my soul 🙂 )

So, I decided to post a cake I made the other night.  I got the idea for the cake on Pinterest.

Sweet strawberry cake with a light lemony cream cheese frosting

In February, Tastefully Simple announced at a regional convention a Lemonade Fruit Dip Mix.  The consultants lucky enough to be able to attend the convention were able to sample the dip served in as a creamy layer in a trifle.  I loved the flavor; not too sour, not too sweet.  I couldn’t wait to order some and get experimenting in the kitchen!  Anyway, back to the cake.  Basically the recipe called for a packet of lemon flavored kool-aid to be mixed into whipped cream.  As nice as that sounded, I knew how I wanted to tweak it!

Strawberry Lemonade Cake

For the cake:  I “cheated” and used a strawberry cake mix, preparing it per the directions on the box.
I box strawberry cake mix
water
oil
eggs
Shortening to grease bottom of pan

For the frosting:
8 ounces of softened cream cheese
1 packet of Lemonade Fruit Dip Mix
2 cups Heavy Whipping Cream

Combine cream cheese and Lemonade Fruit Dip Mix in a medium sized mixing bowl.  Pour in Heavy Whipping Cream and mix until fluffy.

I made my cake with two layers, because I thought it would be pretty.  This would work fantastically as a sheet cake.  (I will be spoiling my Sweetie’s co-workers with this cake soon!)