Lemon Layer Cake with Whipped Cream and Sliced Strawberries

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Ingredients

For Cake:

  • 1 box yellow cake mix
  • 2 pints heavy whipping cream
  • 1/2 cup or to taste confectionery sugar for whipped cream
  • 1 teaspoon vanilla
  • 1 recipe lemon curd for filling
  • 2 cups sliced strawberries

For Lemon Curd:

  • 3 eggs
  • 1 cup white sugar
  • 1/3 cup lemon juice
  • 1/4 cup butter
  • 2 teaspoons lemon zest

Directions

  1. For lemon curd, 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. You must stay with the lemon curd or it could burn or lump.
  2. 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.
  3. Prepare cake in two layer pans according to instructions. When cake is cool using a Cutco Slicer split first layers in two so that you will have 4 individual layers.
  4. Whip cream so that it forms stiff peaks – add vanilla and sugar to taste.
  5. Spread first layer with lemon curd. Place second layer on top and spread with whipped créme, layer with sliced strawberries. Place third layer on top and spread with lemon curd. Place top layer on cake.
  6. 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.

https://www.cutco.com/learn/lemon-layer-cake-whipped-creme-sliced-strawberries