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Strawberry Marshmallow Cake


2 9” Round White Cakes - Use Your Favorite Recipe
32 oz Lyons Frozen Sliced Strawberry Topping - thawed and strained of extra juice

20 oz Lyons Mallo Creme Sundae Topping
4 sticks (16 oz) Unsalted Butter (room temperature)
1 t Vanilla Extract
1/8 t Salt
20 oz Powdered Sugar

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Make your cake according to directions and let cool completely. Cake can be made a day ahead. Cream the butter until it is fluffy and has few lumps in it. Mix in vanilla and salt until combined. Mix in the Lyons Mallo Crème, once all ingredients are well combined mix in powdered sugar.


Slice the cakes in half horizontally to make 4 thin cakes. Spoon 1/3 of Lyons Sliced Strawberries over the bottom layer of cake then top with another layer, continue this 2 times and top with final layer of cake then spread frosting over the top and sides of the cake. Garnish with fresh strawberries or more of the Lyons Sliced Strawberries and a sprig of mint…and refrigerate until ready to slice and serve!

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