Strawberry Lemonade Cake, Or Pink & White Checkerboard Cake With Lemon Curd Filling

Posted on

This cake is made using strawberry & white or  lemon cake mixes, & is filled with lemon curd, with buttercream frosting.  Checkerboard cakes are very simple to make, & I love to hear the gasps when the cake is sliced & served.   

1 Box Strawberry Cake mix

1 Box White or Lemon Cake mix

Prepare & bake cakes as directed, using two 9 inch rounds for each mix. Remove cakes from pans, & allow to cool.  Wrap with plastic wrap, & freeze for 1-3 hours for easier handling. 

Use household items to cut cocentric rings in each cake (ie the lid to a sour cream carton, 

a small bowl for the next ring, & a tablespoon turned upside down for the selesai inner ring).  

Carefully take each layer apart & re-assemble cake rounds, alternating rings. 

Layer rounds, & fill each layer with lemon curd.  Crumb coat with curd & freeze prior to decorating if desired. 

I used Ina Garten’s Lemon Curd recipe – as follows:

3 lemons

1.5 c. sugar

1 stick butter – room temperature

4 large eggs

1/2 c. lemon juice (3-4 lemons)

1/8 t. kosher salt

Using a carrot peeler, remove the zest of 3 lemons, avoid the white pith. Place in a food processor, along with sugar, & pulse until the zest is very finely minced into the sugar. 

Cream the butter, & beat in the sugar & lemon mixture. Add the eggs, one at a time, & then add the lemon juice & salt.  Mix until combined. 

Pour the mixture into a saucepan & cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken just below a simmer.  Remove from heat & cool or refrigerate.

Frost & decorate with Decorator’s Buttercream Frosting


1/2 c. vegetable shortening
1/2 c. butter (1 stick)
4 c. powdered (confectioner’s) sugar
2 T. milk
1 t. vanilla

Assorted food colorsCream shortening & butter together.  Mix in vanilla.  Slowly add in powdered sugar, then add milk or additional powdered sugar as needed. Mix colors as needed. 

Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *