Bird's Strawberry Cake With Lemon Filling |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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One of my favorite desserts. You can make a 9x13 sheet cake, or choose a 3-layer cake. Most of the time I just use a can or two of lemon pie filling, but if you'd like to make your own microwave-easy lemon curd, The recipe is included (which is best made by making the lemon curd the day before. Makes 3 1/2 cups of curd). Ingredients:
1 (20 ounce) can lemon pie filling |
1 cup sugar |
1/4 cup cornstarch |
1/4 teaspoon salt |
4 egg yolks |
1 pint half-and-half |
3 tablespoons lemon juice |
3 tablespoons butter, room temperature |
1/2 teaspoon vanilla |
1 (18 1/4 ounce) box strawberry cake mix (duncan hines) |
3 eggs |
1/3 cup oil |
1 1/3 cups water |
12 ounces cool whip |
fresh strawberries (garnish) |
Directions:
1. LEMON CURD: In a microwave safe bowl mix sugar, cornstarch, salt, egg yolks, half and half, and lemon juice. Whisk until blended.
2. Place in the microwave and cook on high for 2 minutes. Remove and whisk to smooth. Repeat this two times until pudding has thickened.
3. Add in the butter and vanilla. Mix well until the butter is melted.
4. Cover with plastic wrap directly on top of the filling and chill at least 4 hours (overnight is best).
5. 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.
6. ASSEMBLY: Spread lemon curd over top of cake for a 9x13, and top of first and second layer only if making a layer cake.
7. Spread cool whip over top (and sides if making a layer cake). Refrigerate 4-8 hours.
8. Garnish with fresh strawberry slices. Serve. (Keep leftovers refrigerated).
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