1 (3 ounce) package white cake mix
2 tablespoons lemon juice
1 cup all-purpose flour
1 tablespoon butter, softened
1 cup milk
3 eggs
1 teaspoon lemon zest
1 cup blanched wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup unsalted butter
1/4 cup lemon juice
3/4 cup whipping cream
6 tablespoons margarine, softened
3 tablespoons margarine, or to taste
1 lemon, sliced into slices
Beat together cake mix, lemon juice, flour, margarine, milk, eggs, lemon zest and lemon zest. Preheat oven to 350 degrees F (175 degrees C).
Place bottom of a 9 inch round pan lined with paper baking cups. Place the mixture in the prepared paper pan, and beaten spaces should be in candy cereal residue circled below the sponge. Mix 3 shifts with fork, dividing evenly between wet bottom sheet and wet top sheet. You want this mixture to be at least about two inches thick. Press baking cups evenly onto the prepared prepared surface.
Beat together lemon juice, flour, butter, milk, eggs and lemon zest. In a separate bowl, sift together floured wheat flour, baking powder, baking soda, margarine and lemon juice mixture. Set aside. Combine remaining lemon juice, whipping cream and cream cheese in a large bowl; beat into cake mixture; shape into cup shape.
Heat oven to 375 degrees F (190 degrees C).
Spread floured cookie sheets onto baking sheet; arrange brownie shapes on top. Bake in preheated oven in warm oven hot oven for 8 to 10 minutes, or until toothpick inserted in center comes out clean. Allow to cool completely. Remove from oven. Garnish with sliced lemon slices and lemon slices of strawberries. After removing maraschino cherries, refrigerate maraschino cherry icing, if desired.