I was tasked with making a dessert for roughly 25-30 people attending a baby shower last weekend. The mom-to-be and I decided on a lemony berry-y concoction, and this is what I came up with. It was a bit precarious to transport, but it looked nice, tasted good, and fed the right amount of people. Success!
The cake is a basic 1-2-3-4 cake with a dose of vanilla and lemon zest added. I baked mine in the three-tiered wedding-style configuration—if you do that, just keep an eye on the layers since they’ll bake at different rates. Start checking them at 20 minutes. The easier way is to cook them in three 9-inch pans like the recipe calls for, but I didn’t have three. You work with what you got. Note that you can make the lemon curd beforehand (it’ll keep in the fridge for 1 week).
The combo of the sweet cake, tart lemon curd, fresh berries, and fluffy whipped cream is just so good. Technically you could leave out the berries or you could leave out the curd. It’d still be good, just not quite as good. But I get it if you don’t want to prep four things.
Adapted from Smitten Kitchen
1 cup (2 sticks) unsalted butter, room temperature
2 cups white sugar
1 teaspoon pure vanilla extract
2 lemons, zested
3 cups sifted self-rising flour*
1 cup milk
Preheat oven to 350°. Prepare your three 9″ pans by greasing and flouring well.
Using an electric mixer, cream butter until fluffy. Add sugar and continue to mix well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla and zest and mix well.
Add flour and milk alternately to mixture, beginning and ending with flour. Divide batter equally among prepared pans. Level batter in each pan.
Bake for 25 to 30 minutes or until a tester or toothpick inserted into the center comes out clean. Cool on wire racks for 5-10 minutes before turning the cakes out of their pans and cooling completely.
* Make your own self-rising flour if you don’t have any. 1 cup self-rising flour = 1 cup all-purpose flour, minus 2 teaspoons + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt.
Adapted from Smitten Kitchen/The Joy of Cooking
4 egg yolks
3/4 cups sugar
2 tablespoons unsalted butter
2 small lemons, zested and juiced
Put all ingredients in a double boiler over boiling water. Don’t let top pan touch the water. Cook and stir until mixture begins to gel or thicken ever-so-slightly. Remove from heat and allow to cool. Cover and refrigerate it to thicken.
1 package fresh strawberries, washed and dried
1 small package raspberries, washed and drained
1 small package blueberries, washed and drained
Hull the strawberries and slice into 2-4 slices lengthwise, depending on their size. If your strawberries are not very sweet, you can toss them in a bowl with a tablespoon or two of sugar.
1 pint heavy whipping cream
1/4 cup sugar
1/2 teaspoon vanilla
Chill a large, clean mixing bowl in the freezer for 10-15 minutes. Add the cream and vanilla and whip using a stand mixer with the whisk attachment or a hand-held mixer. Add the sugar gradually, a tablespoon at a time. Whip until stiff peaks form.
How to Assemble:
Place one cooled cake layer on a cake stand or serving plate. Top with 1/3 of the lemon curd in a thin layer, followed by 1/3 of the whipped cream and a single layer of berries. If you soaked your strawberries in sugar, be sure to drain them before using. Top with another cake layer and repeat twice. For the final layer, arrange the fruit in a pretty design. Or don’t! Whatever you want. Store in the refrigerator until serving.