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very easy
Prep Time
10 mins
Total Time
1 h 30 m


2 boxes
(2 x 400 g) Compliments Gluten-Free Yellow Cake Mix, including ingredients called for on box
1 cup
light mascarpone cheese
250 mL
1 cup
fat-free vanilla yogourt
250 mL
3 tbsp
honey, divided
45 mL
3 tbsp
lemon zest, divided
45 mL
1 tbsp
lemon juice
15 mL
1/3 cup
strawberry jam
75 mL
1 1/2 cups
sliced strawberries
375 mL


Step 1
Preheat oven to 350°F (180°C). Grease and flour two 9-in. (23 cm) round pans. Using an electric mixer (stand or handheld), blend the two cake mixes, including ingredients called for on box, in a large mixing bowl on medium, about 2 min. Divide batter evenly among pans and bake on middle rack of oven for 28 min. or until a toothpick comes out clean. Cool in pans for 10 min., then remove to cooling rack to cool completely.
Step 2
Combine cheese, yogourt, 2 tbsp (30 mL) honey, 1 tbsp (15 mL) lemon zest and lemon juice. Mix until smooth and set aside.
Step 3
Level tops of cakes with a serrated knife. Place one cake in the centre of a platter and top with half of the cheese mixture, spreading evenly over cake. Spread jam evenly over cheese and top with second cake.
Step 4
Spread remaining cheese mixture evenly over top of cake. Arrange sliced strawberries in a concentric circle starting from the outer edge and working towards the centre of the cake to create a flower-like effect. Sprinkle with remaining lemon zest, loosely cover and refrigerate for 30 min. to set. Drizzle top with remaining honey to serve.


Dessert Gluten Free Potluck

Nutritional Facts Per Serving

Nutrition Description:
1⁄16 of the recipe
18 g
Saturated Fat:
4 g
56 g
33 g
50 mg
5 g
390 mg