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If you’re looking to take a treat to a summer potluck, boy do I have a winner for you!

Last summer I was headed to a friend’s birthday party–a very dear friend. The kind of friend you let see without your makeup and hair done. One of those friends who has seen your house as it really is on an average day, and didn’t run away screaming. That’s a very special friend! Well, for her birthday, an average cake wouldn’t do. I needed to make something really gorgeous that would be a special treat for her special day.

I’d been playing around with a strawberry lemonade cake for a while now, but I had a ton of fresh berries from our co-op, and thought it would be a real treat to have a color explosion of fresh berries. Let me tell you friends, that when I set out this cake? It was gone in seconds. Every time I’ve made it since it has been the same–gone in a flash. People wait approximately 8.3 seconds to ooh and ahhh over it, then they dive in. Kids and adults alike LOVE this cake!

The basic recipe uses a shortcake recipe I’ve been making for years, adapted from my mom’s 1970’s Better Homes and Gardens cookbook. I’ve been making this shortcake since I was a teenager, and it’s definitely a winner. I whipped up real cream, adding some raw honey for sweetness to balance the sour of the lemon curd and berries. I layered it all with lemon curd, and then top it all with fresh berries. It’s sooooo delicious!

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You can buy premade lemon curd if you’d like, or make it yourself. I’ve included the recipe in case you’d like to make it. I mention using “raw sugar” or honey in my recipe–this is because I prefer whole foods. You can easily substitute in regular sugar if you wish without any change in flavor.

The red, white and blue makes this a great cake for your Flag Day and July 4th parties this summer!

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