Lobster Roll Cake

  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 6 servings
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1 cup coarsely chopped strawberries

1 cup mini marshmallows

1/3 cup sweetened shredded coconut

1/2 cup plain Greek yogurt

1/2 cup whipped cream

2 pieces green apple licorice

1 10.75-ounce frozen pound cake, thawed

2 gummy lemon slices


Combine 1 cup each chopped strawberries and mini marshmallows, 1/3 cup coconut and 1/2 cup each plain Greek yogurt and whipped cream in a large bowl with a rubber spatula. 

Using kitchen shears, cut 2 pieces green licorice on the diagonal into small pieces. Fold into the strawberry mixture; cover and refrigerate. 

Preheat the broiler. Using a serrated knife, shave the edge off both long sides of the pound cake. Make 2 lengthwise cuts, about an inch deep, in the top of the cake, 1 inch in from each edge. 

Carefully pry out the middle strip. Place the rest of the cake on a baking sheet and broil, turning, until toasted on all sides. Fill the opening in the cake with the strawberry mixture, mounding it on top; serve with gummy lemon slices. 

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