Lemon Layer Cake – with Whipped Crème and Sliced Strawberries
UPDATE: We posted this recipe back in April – it is light, delicious and the perfect dessert for just about any occasion. Due to customer response we are posting it again.
It is easier than you think to create an incredible cake that wows. This lemon layer cake is as easy to prepare as it is beautiful to serve. The lemon curd is tangy and sweet.
TIP: If you don’t have the time to make the lemon curd, this cake can be filled just with whipped crème and strawberries and is equally delightful.
Note: You can make the lemon curd 3 days in advance and keep in fridge.
1 box yellow cake mix
2 pints heavy whipping crème
½ cup or to taste confectionery sugar for whipped crème
1 teaspoon vanilla
1 recipe lemon curd for filling
2 cups sliced strawberries
1 cup white sugar
1/3 cup lemon juice
¼ cup butter
2 teaspoons lemon zest
Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well. Continue to stir until the curd is nice and thick. About 7 to 10 minutes. Note: You must stay with the lemon curd or it could burn or lump.
When the lemon curd is thick, pour into a bowl that is resting in an ice bath and whisk quickly to get rid of any lumps. Cut butter into small cubes and whisk one at a time into curd until it is all incorporated. Cover curd with plastic wrap and chill in refrigerator until it has completely thickened - about 4 hours.
Prepare cake in two layer pans according to instructions. When cake is cool using a slicer split first layers in two so that you will have 4 individual layers.
Whip cream so that it forms stiff peaks – add vanilla and sugar to taste.
Spread first layer with lemon curd. Place second layer on top and spread with whipped crème, layer with sliced strawberries. Place third layer on top and spread with lemon curd. Place top layer on cake.
To finish cake spread entire cake with whipped cream and garnish with fresh sliced strawberries. Serve with a bowl of cut strawberries and a sparkling wine cocktail.