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Strawberry-Lemon Angel Cake

"I couldn't decide how to use the lemon curd a friend had given me, so I tried spreading it between layers of angel food cake," relates Marietta Eklund of Pittsburgh, Pennsylvania. "I topped each piece with strawberries. We loved it!"
  • Total Time
    Prep: 35 min. Cook: 15 min. + chilling
  • Makes
    14 servings


  • 1 package (16 ounces) angel food cake mix
  • 3 large eggs
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 6 tablespoons butter, melted
  • 2 tablespoons grated lemon zest
  • 4 to 5 drops yellow food coloring, optional
  • 1 quart fresh strawberries, sliced


  • Prepare cake batter according to package directions.
  • For lemon curd, in the top of a double boiler, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook over simmering water for 15 minutes or until mixture has thickened and a thermometer reads 160°. Strain to remove peel and stir in food coloring if desired. Refrigerate.
  • Split cake horizontally into three layers. Place bottom layer on a serving plate; top with a third of the lemon curd. Repeat layers twice. Refrigerate until serving. Garnish with strawberries.
Nutrition Facts
1 piece: 248 calories, 6g fat (3g saturated fat), 59mg cholesterol, 256mg sodium, 45g carbohydrate, 1g fiber), 5g protein.

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