1/3 Photos of Bird's Strawberry Cake With Lemon Filling
One of my favorite desserts. You can make a 9x13 sheet cake, or choose a 3-layer cake. Most of the time I just use a can or two of lemon pie filling, but if you'd like to make your own microwave-easy lemon curd, The recipe is included (which is best made by making the lemon curd the day before. Makes 3 1/2 cups of curd).
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Units: US | Metric
- 1 (20 ounce) can lemon pie filling
Optional Homemade Lemon Curd
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 egg yolks
- 1 pint half-and-half
- 3 tablespoons lemon juice
- 3 tablespoons butter, room temperature
- 1/2 teaspoon vanilla
- 1LEMON CURD: In a microwave safe bowl mix sugar, cornstarch, salt, egg yolks, half and half, and lemon juice. Whisk until blended.
- 2Place in the microwave and cook on high for 2 minutes. Remove and whisk to smooth. Repeat this two times until pudding has thickened.
- 3Add in the butter and vanilla. Mix well until the butter is melted.
- 4Cover with plastic wrap directly on top of the filling and chill at least 4 hours (overnight is best).
- 5CAKE: Make cake according to package directions. (You can either make a 9x13 cake or a layer cake. I usually use 3 round cake pans, and make a tri-tier cake). Cool completely.
- 6ASSEMBLY: Spread lemon curd over top of cake for a 9x13, and top of first and second layer only if making a layer cake.
- 7Spread cool whip over top (and sides if making a layer cake). Refrigerate 4-8 hours.
- 8Garnish with fresh strawberry slices. Serve. (Keep leftovers refrigerated).
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Nutritional Facts for Bird's Strawberry Cake With Lemon Filling
Serving Size: 1 (145 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 331.8
- Calories from Fat 209
- Total Fat 23.3 g
- Saturated Fat 12.5 g
- Cholesterol 124.3 mg
- Sodium 118.8 mg
- Total Carbohydrate 27.9 g
- Dietary Fiber 0.0 g
- Sugars 23.4 g
- Protein 3.9 g
The following items or measurements are not included:
lemon pie filling
strawberry cake mix