Combine cake mix, eggs, oil, water, lemon juice and zest of ¾ of the lemon.
1 box white cake mix, 3 large eggs, 1/3 cup canola oil, 1 cup water, Juice and zest of 1 lemon
Bake according to directions on the box.
Chop strawberries into small pieces. (About the size of the blueberries.)
½ pint strawberries
When cake is done, set aside to cool.
After cooled, use a serrated knife to cut cake in half.
Using a spoon and your fingers, scoop out cake from the middle of the ring, being sure not to go too deep or get too close to the edges. Do this to both the top and bottom half.
Add about 1/3 of the whipped topping to the piping bag and pipe it into the bottom ring.
1 8 oz container whipped topping
Add strawberries and blueberries, allowing to mound a little higher than the cake. (Because the ring of cake you took out of the top half will be filled by this.
½ pint blueberries
Add a ring of whipped topping on top of that.
Flip top cake half back on top and gently press down. Top with remaining whipped topping.