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Preheat oven to 375°F.
Begin by making the two cake mixes. Pour the lemon cake mix into
a large bowl and the strawberry cake mix in another bowl. To each
cake mix, add 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon of
lemon juice; mix until well blended. Cover and refrigerate each
bowl for 20 minutes to firm slightly.
Remove batters from fridge, and take 2 rounded teaspoons of
lemon batter and roll into a ball. Repeat with the strawberry batter.
Gently roll the lemon and strawberry dough together to make one
large ball.
Transfer the dough ball into a bowl with 1 cup of powdered sugar,
and roll to lightly coat in sugar. Place on a parchment-covered
baking sheet at least 2 inches apart. Repeat with remaining dough.
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Bake each batch for 10 minutes, until they turn slightly golden and
are cooked through. Transfer to wire rack and let cool completely
before serving.
To make the glaze (optional), whisk together 1 cup powdered sugar
with 1-2 tablespoons of milk until combined. Add more milk to thin
the glaze if needed. Drizzle with a fork or piping bag onto the
cookies once they have reached room temperature.
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