Table of Contents
Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour. Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside. To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth.
Spread the frosting over the cooled cake. Mix the diced strawberries and lemon zest together in a bowl. Top each slice of cake with a spoonful of the strawberries. Adapted from “Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli © Oxmoor House 2017.
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