Strawberry Lemonade Punch Bowl Cake

Instructions

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1. - Make Cookies Preheat the oven to 325°F.
2. - Add room temperature cream cheese, butter and salt to a large mixing bowl and begin creaming on high speed until smooth.
3. - Slowly add sugar and instant pudding to the bowl and cream until light and fluffy which takes about 3-5 minutes.
4. - Lower speed of mixer to medium and add one egg at a time and mix until incorporated.
5. - Slow mixer to slowest speed and add flour one cup at a time into bowl until just incorporated.
6. - Do not overbeat at this point.
7. - Add lemon zest and lemonade to the bowl and mix.
8. - Once everything is incorporated, pour cake batter into two parchment lined and baking sprayed 8x8 square cake pans and bake for 25-35 minutes or until a toothpick inserted into the center comes out mostly clean with just a few crumbs. Start checking around 22 minutes.
9. - Let cool for 10-15 minutes then turn out on cooling racks removing from pans. Then cut the cakes into cubes and set aside.
10. - For the Berries In a medium bowl, add sliced strawberries, granulated sugar and lemon or lime juice.
11. - Toss together and set aside until natural juices develop.
12. - For the Lemon Filling In a large bowl, combine the cream cheese, powdered sugar, and the lemon curd; beat with an electric mixer on medium speed until blended and smooth. Then fold in whipped cream.
13. - To Assemble Add cubes of cake to the bottom of a trifle baking dish then spread a layer of the lemon filling. Drain some of the juices then spoon on a layer of the macerated strawberries then top with whipped cream layer. Repeat the steps as much as possible until you reach the top of the dish then top with whipped cream and sprinkle with Wilton sprinkles before serving.