Zutaten für Bird's Strawberry Cake With Lemon Filling
- Lemon Pie Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 cup heavy cream
- 1/2 cup fresh lemon juice
- 4 tablespoons (1/2 stick) unsalted butter
- 1 teaspoon vanilla extract
- Strawberry Cake Mix
- Eggs
- Oil
- Water
- Whipped topping (cool whip or homemade)
- Fresh Strawberries
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Zubereitung von Bird's Strawberry Cake With Lemon Filling
- **Lemon Curd (make a day ahead):**
- In a microwave-safe bowl, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 4 large egg yolks, 1 cup heavy cream, and 1/2 cup fresh lemon juice until smooth.
- Microwave on high for 2 minutes.
- Remove and whisk until smooth. Repeat this process two more times, for a total of 3, 2-minute intervals, until the curd has thickened.
- Stir in 4 tablespoons (1/2 stick) unsalted butter and 1 teaspoon vanilla extract until melted and fully incorporated.
- Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 4 hours.
- **Cake:**
- Prepare your favorite cake mix according to package directions (either 9x13 sheet cake or 3-layer cake).
- Let the cake cool completely.
- **Assembly:**
- Spread the chilled lemon curd evenly over the top of the cooled cake (for a 9x13 cake, or top of the first and second layers for a 3-layer cake).
- Spread a layer of whipped topping (cool whip or homemade) over the lemon curd.
- Refrigerate for 4-8 hours to allow flavors to meld.
- Garnish with fresh strawberry slices just before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
93g
Fat
62g
Carbs
9g
