Bird's Strawberry Cake with Lemon Filling

Indulge in the perfect marriage of sweet and tangy with Bird's Strawberry Cake with Lemon Filling, a show-stopping dessert sure to captivate your taste buds. This layered masterpiece begins with tender vanilla cake infused with fresh strawberries for a burst of natural sweetness. Tucked between the layers is a luscious lemon curd filling that balances the sweetness with its zesty brightness, while whipped cream frosting adds an airy, cloud-like finish. Topped with vibrant fresh strawberries and a hint of lemon zest, this cake is as visually stunning as it is delicious. Ideal for celebrations or as a centerpiece dessert, this recipe promises easy preparation with just 30 minutes of baking time. Perfect for berry lovers or citrus enthusiasts, this cake offers the ultimate combination of fresh, fruity flavors and light, fluffy texture.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 10

Ingredients

• 2.5 cups All-purpose flour
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter, softened
• 2 cups Granulated sugar
• 4 pieces Large eggs
• 2 teaspoons Vanilla extract
• 1 cups Whole milk
• 1.5 cups Fresh strawberries, hulled and sliced
• 1 cups Lemon curd
• 1.5 cups Heavy whipping cream
• 3 tablespoons Powdered sugar
• 0.5 cups Additional fresh strawberries (for garnish)
• 1 teaspoons Lemon zest (optional for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Set them aside.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time to the butter and sugar mixture, fully incorporating each egg before adding the next. Stir in the vanilla extract.

Step 5

Gradually alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 6

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Step 7

Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 8

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Step 9

Once the cakes are cooled, spread a layer of lemon curd evenly on top of one cake layer.

Step 10

Evenly distribute the sliced strawberries over the lemon curd layer.

Step 11

Place the second cake layer on top of the strawberries and gently press down.

Step 12

In a chilled mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.

Step 13

Frost the entire cake with the whipped cream, smoothing it out with a spatula.

Step 14

Garnish the cake with additional fresh strawberries and, if desired, a sprinkle of lemon zest.

Step 15

Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the cake to set.

Nutrition Facts

Serving size	(1127.5g)

Amount per serving	% Daily Value*
Calories	2618.5

Total Fat 174.5g	0%
Saturated Fat 96.7g	0%
Polyunsaturated Fat 0g
Cholesterol 2014.4mg	0%
Sodium 1794.3mg	0%
Total Carbohydrate 212.4g	0%
Dietary Fiber 6.2g	0%
Total Sugars 191.6g
Protein 37.3g	0%

Vitamin D 160IU	0%
Calcium 274.3mg	0%
Iron 6.0mg	0%
Potassium 920.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.1%

Protein: 5.8%

Carbs: 33.1%