Lemon Cakes with Strawberry Sauce
- Prep Time: 30 minutes
- Cooking Time: 20 minutes
- Serves: 12
This is an easy dessert, it’s straight from the box (ssshhh don’t tell anyone). We fancy it up by baking it in a beautiful rose muffin pan, adding a little fresh citrus zest and drizzling it with delightfully easy homemade strawberry sauce.
- Part of Meal: Dessert
- Food Type: Parve
- 1 lemon of white cake mix
- 3 large eggs
- 1/3 cup canola oil
- 1 1/3 cups water
- 1 tablespoon lemon zest
- 1 cup strawberries, washed and green top cut off
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- 1 tablespoon orange juice
- 2 tablespoons red berry jam
- 1 teaspoon lemon zest
- 1/2 cup strawberries, sliced for decoration
Lemon Cakes
- Preheat oven to 350 degrees and grease or spray muffin tins.
- Whisk together dry cake mix, eggs, oil and water. Beat together for 5 minutes.
- Pour batter into pans (fill only 2/3 full) and bake for 20 minutes.
- Remove from oven, allow cakes to cool in pan for 5 minutes and then cool on racks.
Strawberry Sauce
- In a blender, combine all sauce ingredients. Blend for 2 minutes.
- Pour into a small sauce pan and cook over medium heat for 15 minutes, stir often to prevent burning.
- Remove from heat and allow to cool.
To serve, spoon sauce on a plate, place lemon cake on top (rose side up), drizzle sauce on top and spoon on some fresh berries.