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

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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:

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