Berries, Lemon Curd Cakes (Rachael Ray)

Total Time
10mins
Prep 10 mins
Cook 0 mins

Super quick fix summery dessert! So simple yet delicious! A 30 Minute meal for moms by Rachael Ray. Feel free to add some blueberries for a great, festive, red-white-blue dessert for a July 4th celebration!

Ingredients Nutrition

  • 4 small individual sponge cakes, sold in packages of 6 on baking aisle
  • 1 (8 ounce) jar lemon curd
  • 12 pint raspberries
  • 12 pint strawberry, hulled and sliced
  • 4 tablespoons whipped cream (the canister kind, as this will be a pretty garnish)
  • 2 teaspoons lemon zest

Directions

  1. Arrange sponge cake on serving dish.
  2. Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen.
  3. Fill cakes with curd sauce.
  4. Top curd sauce with berries, 1 pretty dollop of whipped cream and a sprinkling of lemon zest.
Most Helpful

5 5

De-lish! Perfect and simple, tangy and sweet! Glad I tried this; now I'll fix it for everyone! Thanks for sharing, JanuaryBride!

5 5

Yummy! I made Quick Lemon Curd and forgot to buy the whipped cream but it didn't need it! Thanks for an easy dessert! Made for ZWT 8