1 (18 ounce) package strawberry cake mix
1 (3 ounce) package instant whipped topping
1 cup milk
2 tablespoons lemon lime juice
2 cups all-purpose flour
4 tablespoons butter
1 1/2 tablespoons white sugar
1 egg
2 tablespoons finely chopped fresh strawberries
1 (16 ounce) can sliced bananas
Preheat oven to 350 degrees F (175 degrees C).
In a very large bowl, mix the strawberry cake mix with lemon soda. Make sure there are no lumps. Set aside. Whip toothpicks into tiny taffy strips. Spread evenly over the scone filling, covering completely.
In a medium bowl, stir together the flour, butter, sugar and eggs. Beat to a somewhat stiff, filling.
Form the filling into 1/3 inch balls. Place at least 2 inches apart onto a 9 inch springform pan or pan tray.
Bake in the preheated oven for 60 minutes, or until the edges of the lined top of the streusel filling are golden and the bottoms are slightly chewy. Juice slightly before spreading, depending on your taste. Allow to cool and drink before serving.