Lemon and Strawberry Tart
Lemon-Strawberry Ice Cream: a gorgeous layer of creamy lemon pudding, vanilla wafer cookies, and sliced fresh strawberries create a summer fruit ice cream.
A pile of fresh Florida strawberries is a great way to feel the spring. I bought several pounds of beautiful strawberries.
Last week I bought several kilos of beautiful strawberries at the farmer’s market and wanted to make a pudding cake.
Like the pudding sandwiches I’ve made before (Toasted Coconut Cream Pudding, Mama’s Best Banana Pudding), this Lemon Strawberry Sandwich was full of flavor.
I started with the creamy lemon pudding. The lemon pudding uses a few secret ingredients, but the base is a simple, store-bought instant lemon pudding.
Then we added a few layers of vanilla wafer cookies and fresh strawberries, all topped with creamy lemon pudding.
It was so delicious and refreshing!
Florida’s premium strawberry season begins around the end of January and lasts until mid-March.
I try to take advantage of the peak of fresh strawberries each year to make a spectacular strawberry dessert.
When I come home with a whole plate of strawberries, Jorge asks, “What am I going to do with all these strawberries?
Don’t worry, none of them go to waste. We ate them as is or put them in smoothies. I ate them in smoothies and made three desserts.
The first was a lemon strawberry cake that I took to a friend’s barbecue party.
The second was a simple strawberry shortcake donut that I made for breakfast on Saturday. The girls thought they were like winning the lottery.
I used the leftover strawberries to make Georges’ favorite strawberry and buttercream cupcakes.
Creamy Lemon Pudding
As with the pudding cake I made earlier, there is one very important recipe that cannot be omitted. Sweetened condensed milk.
It makes a huge difference in the final taste and texture of this cake. It is 100% necessary.
To simplify the recipe, I use commercial instant lemon pudding powder. I add milk and sweetened milk and let it sit for a few minutes.
Then I add homemade cream to make it very light and creamy. The texture is nothing short of amazing.
Get the look.
If you want your cake to look like the one in the photo, the key is how you place the strawberries.
Make sure you cut the strawberries in the exact same pattern as shown in the photo above.
Keep the edges to fill in the middle and keep the nice center.
Then, layer the strawberries on the edge, one at a time, pressing the strawberries against the glass.
Fill the center with extra strawberries cut into rounds.
To finish, I like to add fresh strawberries, whipped cream, lemon zest, and a sprig of mint.
This is just for looks, not substance.
You can also crumble vanilla wafer cookies and sprinkle them on top. It is all up to you.
The lemon and strawberry cake should be made at least two hours before serving.
This is to allow the vanilla wafer cookies time to soften and the strawberries time to absorb the flavor of the lemon pudding.
This Lemon Strawberry Cake makes a great party dessert and is a great travel option.
It can be made up to 24 hours in advance and stored in the refrigerator until ready to serve.
I look forward to hearing your comments. No bite is too small for our party.
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