Lemon Cake:

1 box white cake mix

1/3 C. oil or melted butter

3 eggs

zest of 2 lemons

1/4 C. fresh lemon juice

1 C. sour cream

1/2 C. milk

1 C. butter

1 (1.2 oz) pkg. freeze dried strawberries*, crushed and sifted to remove large pieces

1/2 tsp. vanille extract

2 tsp. fresh lemon juice, optional

3-4 C. powdered sugar

*NOTE: You can use strawberry jam or fresh strawberry puree as a replacement but it won't yield the same punch of flavor and color

1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. Sift cake mix into a large bowl to remove any lumps and continue to add the remaining cake ingredients. Stir until smooth.
3. Sill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
4. Let cool.
5. Strawberry Frosting: Beat butter and