It’s spring and around here and strawberry season is in full force. Sometimes if feels like everywhere you go, you’ll see a strawberry field and a stand. They sell them by the cartons and by the flats. Most of the time, they are ripe and delicious, ready to be used. They also happen to be a favorite fruit of our whole family. I like how versatile they are in recipes and the fact that you can preserve them by making strawberry jam, drying them or freezing them. We tend to eat a lot of fresh strawberries but I also like to make jam, strawberry rhubarb pie, strawberry shortcake, smoothies and strawberry ice cream when we pick up flats of them.
Another flavor combination I’m a big fan of is combining strawberry with lemon flavors. There is just something refreshing about the sweetness of strawberry with the zing of lemon. You just can’t go wrong. 🙂
Good Cook sent me their newest pan in their Sweet Creations line called Bake-A-Bowl. They wanted several of us bloggers to test out the pan and come up with a way to use it (of course, any opinions state are my own). Now, if you’ve every had an edible bowl before, there is often so much dough that you can’t eat the whole thing. I love the fact that the cup size in this pan is really about the size of a regular muffin. It’s the perfect size for a sweet dessert.
So what does one make with a fun size edible bowl designed pan? How about a cream cheese filled, lemon flavored cake topped with fresh strawberries and homemade whipped cream! And you know what? It’ll make for a quick summer dessert that’s refreshing!
[Tweet “Strawberry Lemon Cake Bowls – a quick, easy and refreshing summer time dessert.”]
What you need:
- Bake-A-Bowl pan from Good Cook or use something like this dessert pan
- lemon flavored cake mix and needed ingredients listed on box (I’m using a Meyer Lemon cake mix from Raley’s so in my case, water, oil and eggs)
- softened cream cheese
- lemon juice
- lemon zest
- heavy whipping cream or premade
Whip up your cake mix according to the box. We’re going for quick. Oh, and don’t forget to pre-grease your pan.
Filling your pan will really depend on what kind of cake mix you use. I used a more dense one from Raley’s but I’ve also used Duncan Hines Red Velvet (recipe here) and discovered that the rising was very different. It was safe to fill the pan to the fill line with the more dense cake, however, the Duncan Hines really raised up in the center so if you’re using one like that, fill just below the fill line.
Bake your cakes for about 15 minutes on 350 degrees. Baking time will vary slightly but only by a couple minutes. Allow to cool a little on a rack before removing.
While you’re cakes are cooling, whip up your cream cheese, lemon juice and a bit of sugar.
Spoon cream cheese filling into the cake cups, add chopped up strawberries.
Top them off with some good old homemade whipped cream and lemon zest. Now, you can let them set in the fridge for a few hours and have the cream cheese mixture firm up or you can serve them right away, the cream cheese will just be very soft. We tried and liked both ways.
- 1 Lemon Cake Mix + needed ingredients
- 8 oz Cream Cheese, softened
- 2 T Lemon Juice
- 4 T Sugar or other sweetener, divided
- 1-2 T Milk
- 1 lb Strawberries
- 1 cup Heavy Cream
- Preheat oven to 350 and grease pan.
- Mix up the cake mix according to the box instructions. Fill bowl cups in pan and place in oven for about 15 minutes, checking after 10.
- Remove from oven and let cool for about 5 minutes. While cakes are cooling, on high speed, whip the cream cheese, milk, lemon juice and approx. 2 tablespoons of sugar (add more if you prefer it sweeter).
- Once cakes are cooled and removed from pan, spoon cream cheese mixture into the cake cups. Allow to set for a few minutes.
- While cakes are setting, combine the heavy cream and remaining sugar (add more if needed) in a high-speed mixer.
- Beat heavy cream until it starts thickening. You want it to be able to stand on it’s own.
- Top cakes off with chopped strawberries, homemade heavy cream and fresh lemon zest. Allow bowls to set in the fridge for a couple hours so the cream cheese can thicken up more (but you can serve them right away if you want).