Description
A refreshing and vibrant dessert with layers of lemon curd, whipped cream, cake, and mixed berries served sheet pan style. Perfect for parties, holidays, or any time you need a crowd-pleasing sweet.
Ingredients
Scale
- 1 standard 9×13 pound cake or sponge cake, cubed
- 1 1/2 cups lemon curd
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strawberries, sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- Fresh mint leaves (optional)
Instructions
- If baking fresh cake, allow it to cool completely. Otherwise, cube the pre-baked cake.
- In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread cubed cake evenly in a standard half sheet pan.
- Gently spread lemon curd over the cake layer.
- Top with the whipped cream, spreading it evenly across the surface.
- Chill the assembled dessert for at least 2 hours.
- Just before serving, scatter sliced strawberries, blueberries, and raspberries on top. Garnish with mint if using.
Notes
- Use chilled tools for better whipped cream.
- Add berries just before serving for freshest texture.
- Optional: sprinkle with lemon zest or powdered sugar before serving.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 20g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg