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Strawberry Lemon Cream Cake

Category: Desserts & Drinks
Servings: 12
Prep + Cooking Time: 25 Minutes

Ingredients: (Conversion Chart)

  • 2 ounces cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1 cup heavy or whipping cream
  • teaspoon vanilla extract
  • 1 frozen pound cake, thawed
  • cup prepared lemon curd
  • 2 cups strawberries
  • 3 tablespoons seedless strawberry jam
  • Lemon-peel strips for garnish


  1. In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth. Add cream and vanill; increase speed to high and beat until stiff peaks form. Refrigerate frosting mixture.
  2. Meanwhile, cut pound cake horizontally into 3 even slices. Place bottom slice on platter; spread with half of lemon curd. Reserve cup strawberries for garnish. Arrange half of remaining strawberries over lemon curd.
  3. Spread 1 side of each remaining pound-cake slice with jam. Place 1 pound-cake slice, jam side down, over strawberry-topped cake. Repeat with remaining lemon curd, strawberries and pound cake.
  4. Spread frosting over top and sides of cake. Cover cake loosely with plastic wrap. Refrigerate 2 hours or overnight.
  5. To serve, garnish cake with lemon peel and reserved strawberries. Use serrated knife to cut cake crosswise into slices.

Nutrition Info:

260 calories (3g protein, 31g carbohydrate, 15g fat, 130mg sodium) per serving

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