Strawberry Lemon Cake Parfaits

Preheat oven to 325°F. Prep two 6 or 8 inch cake pans with oil and parchment paper.

For the Cake:

To a large bowl, add eggs, Greek yogurt, buttermilk, oil, and 1 TBSP vanilla extract and whisk together well. Whisk in the cake mix to the wet ingredients, being sure not to over mix. Whisk till fully combined.

Add freeze dried strawberries to a blender or food processor and blend on high till it becomes a nice powder. Feel free to leave bigger chunks if desired. Then add freeze dried strawberry powder to the cake mixture. Using a spatula, fold in the freeze dried strawberries to the cake mixture till combined.

Fill each cake pan halfway full. Bake at 325°F for 25-30 minutes or till a toothpick comes out with soft crumbs. Let cakes cool for 10 minutes before turning out of the pan. Let cool completely before frosting.

For the Cream Cheese Frosting:

Cream together the super soft cream cheese and room temperature butter till smooth. Add in 1 cup of powdered sugar at a time. On the last cup, add in salt and 1 tsp vanilla extract and mix till well combined.

To Assemble Parfaits:

Layer cake pieces, cream cheese frosting, and lemon curd in cups. Top with fresh strawberries and enjoy.