Cake: 1 box TJ’s Vanilla Cake & Baking Mix (plus ingredients listed on box to complete recipe) 2 tablespoons Limoncello Frosting: 16 ounces cream cheese, at room temperature 1/2 stick (4 tablespoons) unsalted butter 4 cups confectioners’ sugar 1–1/2 tablespoons freshly grated lemon zest (preferably Meyer lemon) 1 tablespoon fresh lemon juice 2 tablespoons Limoncello Fresh strawberries (as many as you like), hulled and chopped Cake: Mix cake mix and other ingredients listed on box together with the Limoncello. Pour into a well–greased pan and bake according to directions on box. Remove baked (and cooled) cake from pan and place on serving platter. Using a long, serrated knife, carefully split the cake into two layers. Frost the cut side of the bottom layer. Layer desired amount of chopped strawberries onto the frosted layer. Place the other cake layer (cut side down) on top of the strawberries. Continue frosting the entire cake. Or, finish by frosting just the top of the cake for a more rustic look. Add a strawberry fan on top for decoration and you’re done! Note: This cake should be refrigerated (due to the cream cheese in the frosting). Frosting: Beat the cream cheese and butter together with an electric mixer until softened. Add the sugar (one cup at a time), zest, juice and Limoncello and continue beating until creamy, about 3 minutes.
