Well, there’s really not much else to say here – no story really – other than two princesses in the kitchen creating their own little tiara cakes from fresh strawberries and lemon.
Can you taste it yet?
I’m sure you can smell that lemon cake baking…
Lemon Custard Strawberry Tiara Cake
1 cup (2 sticks) butter, room temperature
2 cups sugar
3 cups self-rising flour, sifted
1 cup milk
1 tsp. pure vanilla extract
4 oz. cream cheese
1 cup Easy Lemon Curd
1 pint fresh strawberries
zest of 1 lemon
1/2 cup fresh strawberries, cleaned and mashed
1/2 cup sugar
1 1/2 Tbs. cornstarch
1/2 cup water
3 drops red food Coloring, optional
For the cake:
Preheat oven to 350 degrees. Grease and flour 2 Ecko Tiara Cake Pans or two (9-inch) cake pans.
Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans.
Bake 25 – 30 minutes, or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
For the Lemon Custard:
Using an electric mixer, cream together the cream cheese and Easy Lemon Curd.
Once the cakes are cool, divide the custard evenly among the two divots. IF you are using regular cake pans without the inside dip, double the amount of cream cheese and add a 1/2 cup more sugar before creaming the mixture. Chill for at least 1 hour to allow to firm for “frosting.”
For the Strawberry Glaze:
Mash the Strawberries and set aside. Meanwhile, in a saucepan, combine sugar and cornstarch. Stir in water and mashed berries. Bring to a boil, stirring constantly. Stir in food coloring, if desired. Cook and stir 3 minutes, or until nice and thick. Remove from heat and transfer to bowl, cooling 10-15 minutes. Transfer to a food processor and puree until smooth. To eliminate any seeds, use a sieve to create a clear and smooth glaze.
Using a pairing knife, remove the green tops from the berries and carefully halve.
Stir into the glaze and coat completely.
Arrange atop the custard cake as you please. Garnish with fresh lemon zest.