Start by preheating your oven to 350°F (175°C). Prepare a 9×13 inch cake pan by greasing it well and dusting it lightly with flour, or simply line it with parchment paper for easy cleanup.

In a large bowl, toss together the lemon cake mix, water, vegetable oil, eggs, fresh lemon zest, and a splash of lemon extract. Use an electric mixer or a good old-fashioned whisk to blend everything until the batter is silky smooth and perfectly combined.

Pour the batter evenly into your prepared pan and pop it in the oven. Bake for about 30 to 35 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean and the cake springs back lightly to the touch.

While the cake is baking, mix sliced strawberries with a sprinkle of sugar and a squeeze of lemon juice in a small bowl. Let it sit for about 10 minutes this gives the strawberries time to release their natural juices and get beautifully sweet and syrupy.

Once your cake is out of the oven, set it aside to cool completely right in the pan on a wire rack. Patience here makes a difference!

In a chilled bowl, beat the cold cream cheese with 2 tablespoons of sugar and the strawberry compote until smooth and creamy. In a separate bowl, whip the cold heavy cream with the remaining tablespoon of sugar and vanilla extract until it forms stiff, fluffy peaks. Gently fold the whipped cream into the cream cheese mixture, keeping it light and airy.

When the cake has cooled, you can carefully slice it in half horizontally if you want to add a layer of strawberry filling inside. Spread that juicy strawberry mixture evenly over the bottom layer, then gently place the top layer back on.

Slather the creamy strawberry frosting over the top of your cake and around the sides if you’re feeling fancy.

Pop the cake in the fridge for at least an hour. This resting time lets all those lovely flavors come together and gives the frosting a chance to set perfectly. Then slice it up, serve, and enjoy every bite!