Strawberry Lemon Cream Cake

Ingredients: (Conversion Chart)

• 2 ounces cream cheese, softened
• 3 tablespoons confectioners' sugar
• 1 cup heavy or whipping cream
• ¼ teaspoon vanilla extract
• 1 frozen pound cake, thawed
• ½ cup prepared lemon curd
• 2 cups strawberries
• 3 tablespoons seedless strawberry jam
• Lemon-peel strips for garnish

Directions:

1. In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth. Add cream and vanill; increase speed to high and beat until stiff peaks form. Refrigerate frosting mixture.
2. Meanwhile, cut pound cake horizontally into 3 even slices. Place bottom slice on platter; spread with half of lemon curd. Reserve ½ cup strawberries for garnish. Arrange half of remaining strawberries over lemon curd.
3. Spread 1 side of each remaining pound-cake slice with jam. Place 1 pound-cake slice, jam side down, over strawberry-topped cake. Repeat with remaining lemon curd, strawberries and pound cake.
4. Spread frosting over top and sides of cake. Cover cake loosely with plastic wrap. Refrigerate 2 hours or overnight.
5. To serve, garnish cake with lemon peel and reserved strawberries. Use serrated knife to cut cake crosswise into slices.

Nutrition Info: