Bird's Strawberry Cake With Lemon Filling

Recipe by 2Bleu
READY IN: 50mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • LEMON CURD: In a microwave safe bowl mix sugar, cornstarch, salt, egg yolks, half and half, and lemon juice. Whisk until blended.
  • Place in the microwave and cook on high for 2 minutes. Remove and whisk to smooth. Repeat this two times until pudding has thickened.
  • Add in the butter and vanilla. Mix well until the butter is melted.
  • Cover with plastic wrap directly on top of the filling and chill at least 4 hours (overnight is best).
  • CAKE: Make cake according to package directions. (You can either make a 9x13 cake or a layer cake. I usually use 3 round cake pans, and make a tri-tier cake). Cool completely.
  • ASSEMBLY: Spread lemon curd over top of cake for a 9x13, and top of first and second layer only if making a layer cake.
  • Spread cool whip over top (and sides if making a layer cake). Refrigerate 4-8 hours.
  • Garnish with fresh strawberry slices. Serve. (Keep leftovers refrigerated).
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