 | | Directions |
- Grease cake pan.
- Preheat oven to 425°.
- Beat 1/2 cup of milk, plain yogurt and 3 tablespoons of sugar in a medium bowl with a wire whisk until well blended.
- Stir in the baking mix and lemon zest just until combined.
- Spread evenly in the cake pan.
- Bake for 12-15 minutes or until the top is golden brown.
- Remove the cake from the pan and completely cool on a wire rack.
- Meanwhile, add the dry pudding mix to 3/4 cup of milk in a mixing bowl.
- Beat with a wire whisk until thickened, approximately 1-2 minutes.
- Fold in the non dairy whipped topping.
- Set aside in the refrigerator.
- Slice two pints of strawberries in half. Place half in a mixing bowl and reserve the other half for decorating.
- Mix in 1/3 cup of sugar with the strawberries and mash them with a potato masher until mostly mashed.
- Cut cake in half horizontally to make two layers.
- Place bottom layer on a cake plate and top with the mashed strawberries.
- Then top the strawberries with half of the whipped topping and pudding mixture.
- Cover with the top cake layer and spread with the remaining whipped topping and pudding mixture.
- Arrange halved strawberries on the top of the cake as desired.
- Sprinkle with sugar and add mint leaves for garnish if desired. Serve immediately.
- Store any leftovers in the refrigerator.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: 9 inch round cake pan, two medium mixing bowls
Servings: 8
|  | | Ingredients | | - | | 1 1/4 cups milk - divided |
| - | | 1/4 cup plain yogurt |
| - | | 3 tablespoons sugar |
| - | | 1/2 lemon - zested |
| - | | 2 1/4 cups bisquit baking mix |
| - | | 1 package (4 serving) lemon flavored instant pudding and pie filling |
| - | | 8 ounces non dairy whipped topping |
| - | | 2 pints fresh strawberries |
| - | | 1/3 cup sugar |
| - | | mint for garnish if desired |
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