Strawberry Lemon Curd Cake

Makes two 6 OR 8 inch cake rounds.

-Prep cake pans and with oil and parchment paper. 

-Preheat oven to 325* F

-To a large bowl add all wet ingredients and whisk together well. Whisk in cake mix to the wet ingredients being sure not to over mix. Whisk till full combined

- Add freeze dried strawberries to a blender or food processor and blend on high till it becomes a nice powder. Feel free to leave bigger chunks if desired.

-Then add freeze dried strawberry powder to the cake mixture.
-Using a spatula, fold in the freeze dried strawberries to the cake mixture till combined

- Fill each cake pan half way full.

-Bake at 325* f for 25-30 minutes or till a toothpick comes out with soft crumbs.

-Let cakes cool for 10 minutes before turning out of the pan. Let cool completely before frosting.


For the frosting:

Cream together the cream cheese and butter till smooth. Add in 1 c of powdered sugar at a time. On the last cup add in salt and vanilla and mix till well combined.


Layer cake, cream cheese frosting and lemon curd. Top with strawberries and enjoy