Lemon-Filled Ice Box Cake With Strawberries

Course : Cakes
Serves: 8
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1 jar lemon curd
3 cups sliced strawberries
3 tablespoons peach schnapps, grand mariner or chambord
10 1/2 ounces angel food cake
1 bunch mint sprigs -- optional

Preparation / Directions:

1. Prepare Lemon Curd. 2. Combine sliced strawberries and peach schnapps in a small bowl; cover bowl, and refrigerate 3 hours, stirring occasionally. 3. Line an 8 x 4-inch loaf pan with plastic wrap, allowing plastic wrap to extend over edge of pan. Cut cake horizontally into 6 slices (slices will be very thin). Place 1 cake slice in bottom of pan. Spread 3 tablespoons Lemon Curd over cake slice; top with another cake slice. Repeat layers, ending with cake slice (do not put lemon curd on top cake layer). Cover pan, and refrigerate at least 2 hours. 4. Place a large plate upside down on top of pan, and invert cake onto plate. Remove plastic wrap. Cut cake crosswise into 8 (1-inch) slices: spoon strawbeny mixture over each serving. Garnish with mint sprigs, if desired.


Nutritional Information:

CAL 244 (4% from fat); PRO 3.4 g; FAT 1g (sat 0.2 g); CARB 54.3 g: FIB 1.5 g; CHOL 26.5 mg; IRON 0.4 mg; CALC 43 mg.

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