Lemon Cake with Strawberry Filling

I realized last night that I haven’t posted a recipe in quite some time.  Shame on me!  So instead of my usual Weekend Rewind, I’m going to share with you a yummy, super easy cake that I made last week.

I don’t usually use box cake, but I was making this to see if I like the flavor for Baby A’s 2nd birthday.  And it actually turned out pretty good!

Ingredients for cake:
* Lemon cake mix
* Eggs
* Vegetable Oil
* Water
* Organic Strawberry Preserves, chilled

Ingredients for frosting:
* 4 cups powdered Sugar
* 1 cup unsalted butter
* 1 tbsp pure Vanilla
* 4 tbsp milk
* 1/4 tsp salt

Directions for cake:
* Follow instructions on box for the cake.  I used 8″ round pans.
* Let cake cool completely so the preserves don’t run when you start layering.
* Cut the top off one of the rounds so the layers will sit flush together.
* Spread the chilled preserves over the bottom layer of the cake.  Spread it thick so you get a good amount of filling.
* Add the top layer and let the cake chill in the fridge while you make the frosting.

Directions for buttercream frosting:
* Beat butter in stand mixer with paddle attachment (hand mixer works as well) for 2-3 minutes.
* Add powdered sugar and mix on low until sugar is incorporated.
* Add vanilla, salt and milk and mix on medium speed for 2-3 minutes.
* NOTE: If frosting is too soft, add 1/2 cup more sugar.  If the frosting needs to be thinned out, add 1 tablespoon of milk.
* Frost cake and you’re done!

I hope everyone has a wonderful week!