LEMON CAKE WITH STRAWBERRIES AND WHIPPED CREAM RECIPES

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STRAWBERRY-LEMON ANGEL FOOD TRIFLE RECIPE - FOOD.COM



Strawberry-Lemon Angel Food Trifle Recipe - Food.com image

A wonderful quick and easy trifle for Easter, or anytime! Luscious lemon filling plus fresh strawberries and whipped cream are layered with angel food cake cubes in this delicious variation on my Strawberries and Cream Trifle. Tip: Can be made using part lemon curd and part lemon pie filling for a more lemony-tart version. Yum! I like to make this trifle in the morning or a day in advance, and then chill until ready to serve. Can be made in a large trifle bowl, or in individual dessert glasses. Enjoy!

Total Time 30 minutes

Prep Time 30 minutes

Yield 10-12 serving(s)

Number Of Ingredients 8

2 lbs fresh strawberries, sliced
10 1/2 ounces prepared angel food cake, cut into 1-inch cubes (1 loaf)
2 (21 ounce) cans prepared lemon pie filling (or lemon pudding)
1 pint heavy whipping cream
1 teaspoon vanilla extract
2 1/2 tablespoons powdered sugar
1 teaspoon finely grated lemon zest (optional)
1 -2 tablespoon limoncello lemon liqueur (optional)

Steps:

  • Whip the cream until soft peaks form; beat in the vanilla and sugar and mix thoroughly.
  • Gently fold lemon filling into the whipped cream (add lemon zest and Limoncello, if using).
  • In a trifle dish or individual dessert dishes layer the strawberries, cake cubes, and lemon creme mixture.
  • Arrange a few strawberries on top.
  • Serve immediately, or cover with saran wrap and chill until serving time.

Nutrition Facts : Calories 278.8, FatContent 18, SaturatedFatContent 11, CholesterolContent 65.2, SodiumContent 171.2, CarbohydrateContent 27.8, FiberContent 1.9, SugarContent 15.6, ProteinContent 3.4

LEMON POUND CAKE WITH BERRIES AND WHIPPED CREAM RECIPE ...



Lemon Pound Cake with Berries and Whipped Cream Recipe ... image

Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti—before they became fashionable. My dad is part German, and he was known for his talents working the grill. Now that I'm a professional chef, my entire family is paranoid about cooking for me. I find that funny because I still love their food and look forward to it." This recipe makes two cakes, so freeze one to enjoy at another time.

Provided by Michael Shrader

Yield Makes 8 to 10 servings

Number Of Ingredients 13

3 cups sifted all purpose flour (sifted, then measured)
1 tablespoon baking powder
3/4 teaspoon salt
3 1/3 cups sugar, divided
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup solid vegetable shortening, room temperature
5 large eggs
1 cup whole milk
6 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
4 cups halved hulled strawberries
2 1/2-pint containers fresh blackberries
Whipped cream

Steps:

  • Preheat oven to 325°F. Butter and flour two 9x5x2 3/4-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter, and shortening in large bowl until well blended. Add eggs 1 at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
  • Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours.
  • Cut 1 cake crosswise into slices. Serve with berries and whipped cream.

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STRAWBERRY-LEMON ANGEL FOOD TRIFLE RECIPE - FOOD.COM
A wonderful quick and easy trifle for Easter, or anytime! Luscious lemon filling plus fresh strawberries and whipped cream are layered with angel food cake cubes in this delicious variation on my Strawberries and Cream Trifle. Tip: Can be made using part lemon curd and part lemon pie filling for a more lemony-tart version. Yum! I like to make this trifle in the morning or a day in advance, and then chill until ready to serve. Can be made in a large trifle bowl, or in individual dessert glasses. Enjoy!
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