1lemon poundcake mix & any ingredients called for on the box
1quartstrawberrieswashed and hulled
13.4 ounce boxcheesecake instant pudding
1 1/4cupwhole milk
3ouncecream cheeseroom temperature
If the mix doesn't come with a glaze packet:
1cuppowdered sugar
1/2teaspoonlemon juice
1/4teaspoonvanilla
1tablespoonfresh lemon juice
1tablespoonbuttermelted
Instructions
Preheat your oven to 350. Spray your baking pan well with baking spray.
Reserving 8 -10 of the strawberries, dice the rest and set aside. Mix the poundcake according to package directions. Gently stir in the chopped strawberries into the cake batter, and then spoon into your baking pan. Bake according to package directions. Remove from oven when a cake tester comes out with moist crumbs, and let cool completely.
Beat together the cheesecake pudding mix and the milk until thickened. Add in cream cheese and continue beating until fully combined. Place the cheesecake mixture into a large gallon baggie, snip off a small piece of one corner, and pipe into remaining hulled strawberries. You will have extra. You can either set this aside and eat it for a midnight snack, or get really crazy and cut your cake in half and use it as a filling. Either way. Equally awesome.
Cut out little strawberry sized cones from the top of your cake and gently press the strawberries in enough so they don't tip over.
Mix together the lemon glaze mix or the ingredients listed above for the homemade glaze. Drizzle over the cake and strawberries.
Notes
*Choose a baking pan according to your mix's package directions. Some call for loaf pans, some bundt, and some can be baked in a cake pan. Pick your pleasure!