Make cake mix according to directions on the box. Beat cake batter at low speed in a mixing bowl with a paddle attachment.
Scrape down the sides of the bowl and increase to medium speed gradually increasing to medium-high speed.
Chop up 2 bananas into small chunks and place them in lemon juice in a separate bowl. (It’s a good idea because the lemon juice keeps the bananas from turning brown.)
Fold into the cake batter gently.
Spray the pans with cooking spray and pour batter into prepared pans.
In a regular oven, bake until golden brown at 350 degrees F for about 30-35 minutes or until the toothpick comes out clean.
While it’s still warm, using a pastry brush, lightly brush milk over the top. This keeps it moist.
Let cool in pan for about 10 minutes. Remove sides if using a springform pan and place on a cooling rack to cool completely.
If using a regular pan, remove from pan.
While you are waiting for the cake to cool, slice your strawberries in a separate large bowl and rinse off. Let them dry. (The best way to dry them is on a paper towel.)
Take your cream cheese frosting (whichever you are using, homemade or canned frosting) and fold it into the fresh strawberries.
Once cooled, take the first layer and top it with 1/4 of the frosting mixture.
Place the second layer on top and continue to frost the rest of the cake.
Strawberry Banana Cake Mix from Scratch Directions
Start by placing butter and sugar in the bowl of a stand mixer. Cream together.
Once the butter mixture is mixed together, add eggs and egg yolks, one at a time. Add vanilla extract.
Mix together dry ingredients. Add flour mixture into wet ingredients slowly and mix.
Add buttermilk slowly.
Pour into greased and floured pans and bake at 350 degrees F (preheated oven) for 30-35 minutes or until a toothpick comes out clean.
Slice and Enjoy!