Strawberry-Lemon Crunch Cake
By: Sucheta Rawal, GoEatGive.com
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- CHILL TIME
- 4 Hr
- COOK TIME
- 23 Min
- READY IN
- 4 Hr 23 Min
This colorful cake gets its crunch from the crushed lemon cookies on top! For an Easter dessert spread that is as delicious as it is pretty, this Strawberry-Lemon Crunch Cake should be at the top of your list! This crowd-pleasing cake comes from Sucheta Rawal of Go. Eat. Give.
What You'll Need:
- 1 pkg angel food cake mix
- 16 ounces frozen sliced strawberries in syrup, thawed
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 3 eggs
- 1 cup sugar
- 1/2 fresh lemon juice
- 1/4 cup butter or margarine, melted
- 1 tablespoon grated lemon peel
- 6 lemon cookies, crushed gently
- 2 cups vanilla frozen whipped topping, at room temperature
What To Do:
- Prepare angel food cake mix according to box instructions.
- Combine strawberries, cream and corn starch in medium saucepan.
- Cook over medium heat, whisking constantly until thickened, about 8-10 minutes. Remove from heat and chill.
- For lemon curd mixture, beat eggs and sugar in the top of a double boiler.
- Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened.
- Add the crushed cookies into the curd mixture. Let cool.
- In a large(8-inch) trifle bowl, layer the angel food cake slices. Top with the lemon curd mixture.
- Add another layer of angel food cake, followed by the strawberry cream. Use the remaining angel food cake to layer above the strawberry cream.
- Top it off with half of the whipped topping.
- Chill at least 4 hours or overnight.
- Before serving, create flowers with the whipped topping. Decorate with very thinly sliced lemons.
This recipe is courtesy of Sucheta Rawal of Go. Eat. Give.
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