Berries, Lemon Curd Cakes (Rachael Ray)

Recipe by jenne
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

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

DIRECTIONS

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