The summer months are full of fresh fruit and vegetables. Whether it comes from the farmers market or your backyard, our cooking expert Anna Carl has a great recipe to share that encompasses all the delicious freshness of the season.
Whipping up a dessert with fresh seasonal fruit is a great way to impress any guest. If you are pressed for time, you can keep it simple and use basic store-bought ingredients like pound cake and whipped topping. But, to give your dish that made from scratch touch and taste, make the whipped cream filling from scratch; this step is so easy and worth the effort.
- Two 8-inch loaves of pound cake
- 3 half-pints of whipping cream
- 1 cup of powdered sugar
- One 10 ounce jar of lemon curd
- 2 quarts (32 oz) of strawberries
- 2 tablespoons of granulated sugar
- Before you get started, place your mixing bowl and whisk in the freezer to chill.
- Start by cubing two 8-inch loaves of pound cake and distributing the cubes in the bottom of a large 11×15 casserole dish.
- Next, prepare your whipped cream topping with a twist. Pull your mixing bowl and whisk from the freezer and place them on your stand mixer Place 3 half-pints of chilled whipping cream in the bowl and whisk on high until medium peaks form, when you pull the whisk away the peak will slowly fall over.
- Add 1 cup of powdered sugar and continue whisking until moderately stiff peaks form. Do not overbeat the mixture or you will have butter instead of a delightful cream filling.
- Remove the bowl from the mixer and add one 10 oz. jar of lemon curd. Gently cut and fold the lemon curd into the cream mixture until evenly blended. Drop and spread the cream mixture evenly over the cubed cake, wrap with plastic wrap and chill.
- Quarter 2 quarts (32 oz) of strawberries into a bowl and stir in 2 tablespoons of granulated sugar. Allow the berries to macerate for at least 1 hour. Just before serving, top the cake and cream with the berries.