Reviewed: Aug. 11, 2009

I made the recipe exactly as it was given, but made sure to let the cake cool completely and dried the strawberries out. The cake was delicious, easy, and beautiful.

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mldunn

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Reviewed: Jul. 19, 2009

I made this for a co-worker's birthday and it was gone in minutes! I used a lemon cake mix and used half of the vanilla pudding mix. I also made fresh whipped cream and added lemon pudding mix (generic brand) and used 1/2 of this mix to put it in between cakes. For the outer frosting, I made fresh whipped cream and added a table spoon of lemon juice and 1/2 cream cheese so it will hold. Very tasty!!

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SWEET1SS

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Reviewed: Mar. 1, 2009

I brought this cake to a party at work and everyone loved it! I made it as a sheet cake so it would be easier to cut and share with a large group. I also did add about a table spoon of sour cream into the cake batter to make it even moister. Great recipe and easy to make!

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erika

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

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Reviewed: Aug. 29, 2008

I made this cake for a work bake-off competition and won first place for best cake presentation. However, I missed the best taste prize because the taste wasn't as raving as I expected. Firstly, don't tweak the recipe like I did. I followed some reviewer's suggestions and added lemon pudding to the white cake mix instead of the vanilla pudding. So I had 2 layers of white/lemon cake. I shouldn't have listened to that suggestion. I think the cake would have won first place in tasting if I did not do that one little tweak. The cake turned out to be much more lemony than I wanted. That, coupled with the lemon frosting - I did not like. Ended up that the lemon overwhelmed the cake instead of being a light, refreshing cake. Instead, stick to the vanilla pudding added to the white cake. You could really do without the lemon pudding filling and substitute with a cream cheese whipped frosting with strawberries instead. That's what I used to frost the outsides and I decorated the cake top and base with sliced strawberries. I don't think I would make it again because I wasn't so thrilled with the lemon filling, but I'll give it 3 stars because it wasn't entirely bad and the mistake was mine for not following the original instructions.

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SUIW

Cooking Level: Expert

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Reviewed: Jul. 17, 2008

VERY good and easy recipe. Was the perfect finish to a grilling-out meal of cheeseburgers and corn on the cob. I made it according to the recipe, but next time I will incorporate all of the whipped topping into the pudding mixture. It tasted delicious, but looked a little funny with the lemon colored filling on top of the cake, and the plain white whipped topping on the sides...

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Star19600

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Reviewed: Jul. 16, 2008

This cake was the talk of the weekend graduation party...delicious, moist and light. I added a layer of homemade cream cheese frosting and strawberries to the bottom layer.

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matricia

Cooking Level: Expert

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Reviewed: Jul. 7, 2008

This cake was amazing! It slid around a bit getting it to the party, but a few minutes in the freezer firmed the 'icing' back up. Was asked several times for the recipe!

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Shannon

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Reviewed: Jul. 2, 2008

Delicious! I used lemon pudding mix for both the cake and the filling and definitely only needed the 8 ounces of cool whip for the filling, top, and sides. It was a hit at our BBQ and no one knew it was so easy to make! Thanks for sharing.

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Kristy

Cooking Level: Expert

Home Town: Lino Lakes, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Jun. 14, 2008

This recipe was just the thing for a show-stopping birthday cake that had both looks and flavor without being decadently chocolate. I followed the recipe hints of using lemon cake mix with vanilla pudding, and needed only 8 oz. of whipped topping as well, stirring in the milk only until reaching the desired consistency. The perfect cake for a summer party!

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Kristen

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 28, 2008

I made this for a comany Easter Party. It looked great,and tasted better than I had hoped. Everyone loved it. I used a French Vanilla cake mix, light mayo, and Fat Free Cool Whip, and it just turned out great. It wasn't to gooey like I had read in the other reviews. Oh I also added a teaspoon of lemon extract to the cake batter for a hint of lemon. I do recommend drying strawberries before use.

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Blair

Cooking Level: Intermediate

Living In: Fayetteville, North Carolina, USA

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Reviewed: Sep. 21, 2007

good.

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Sweetpea

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Reviewed: Aug. 26, 2007

Not a bad cake, but my family wasn't 'overwhelmed' by it. I didn't have quite enough frosting so if I make this cake again I'll definitely double the frosting. I really liked the 'pudding in the mix' part. It made for a very moist cake. I think I'll try that with all of my cakes from now on.

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Jackie

Cooking Level: Beginning

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 8, 2007

This tasted really similar to lemon cake mix except lighter on the lemon. I enjoyed the strawberry/lemon combo and followed others' suggestions of using all lemon pudding. Lemon zest in the frosting would be a nice touch for next time.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2007

After reading other people's reviews, I decided to use lemon pudding instead of vanilla pudding. I also added about 1/2 tbsp of freshly squeezed lime juice (I actually wanted to add some lemon juice, but, I didn't have one at that time.) I think adding some lime (lemon) juice was helpful to increase some citrus flavor. The cake was moist and tasty. My husband liked it.

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Carrie

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Reviewed: May 30, 2007

this cake is simply amazing. I made it for a memorial day bbq. I originally thought it may have been too much since there were only 6 people there but everyone had seconds and there was only one piece left for me to take home. I am debating on making it again today....just because! its so tasty...i loved it!! also many reviewers complained about the frosting not being firm enough. i refridgerated the pudding and them when i mixed in the whipped cream topping and put it in the freezer to thicken it up some. turned out perfect!!! review edit: I made this cake again with jello brand pudding...BIG mistake. the "frosting" was so runny and i couldnt get it firm. i made another one the same day with generic lemon pudding...it turned out amazing!!! so i HIGHLY recommend using the generic pudding...its cheaper, it taste better, and it looks better....not to mention its easier to work with!!!

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ASmith

Cooking Level: Intermediate

Home Town: Glendale, Arizona, USA

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Reviewed: May 28, 2007

Very tasty! I made this for a friend's birthday, who doesn't like anything too sweet. She loved it. The only things I did different was to use less milk with the lemon pudding (to make the filling more firm) and I added some lemon zest to the sides, after frosting. That gave it a little extra zing and made it look really pretty.

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Christine

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Reviewed: May 13, 2007

Made this cake for mothers day this year and the family loved it, I didn't find it overly lemony but it was good. I did a few things different, one was instead of using whipped topping which I am not a fan of I used whipping cream and it turned out great. The other was I used a lemon cake using mayo in it instead of the white cake, and I only iced the top not the sides

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gilly

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: May 10, 2007

My very awesome roommate actually made this cake (twice!), so the technical comments are based on her experiences. But I can definitely say that this cake tastes wonderful. It's very moist, but light, and not too sweet. The first time my roommate made it though, it looked really gloopy -- the icing was sliding off, and the juice from the strawberries made smears on the cake. Here's what she did the second time: she used less milk in the pudding mix (for the icing) to make it firmer. She handled the pudding/Cool Whip mixture as little as possible -- just enough to fold it all in, but no more. Finally, she drained the strawberries AFTER slicing them (leaving them in a papertowel-lined bowl in the fridge overnight), and blotted the slices w/ a paper towel before putting them on the ice cake. With these modifications, the cake held up much better, and looked as fantastic as it tasted!

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Frantic Cook

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2007

This is a very moist cake. I substituted strawberry cake mix for the white and a white chocolate pudding mix for the lemon. It was wonderful!

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jenbec

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Reviewed: Apr. 22, 2007

This was a good and easy cake. It tastes wonderful chilled on a hot day. I only used half of the whipped topping and it was a very generous amount.

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anterry

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Mock Lemon Chiffon Cake

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