Lemon-Filled Ice Box Cake with Strawberries

By dashy_65

Ingredients

• Lemon Curd
• 3 c. sliced strawberries
• 3 T. orange juice
• 1 (10 1/2 oz) loaf angel food cake

Details

Servings 8

Preparation

Step 1

Combine strawberries and orange juice; cover bowl, and refrigerate 3 hours, stirring occasionally.

Line an 8 X 4 loaf pan with plastic wrap, allowing wrap to extend over edge of pan. Cut cake horizontally into 6 slices (slices will be very thin). Place 1 slice in bottom of pan. Spread 3 T. Lemon Curd over slice; top with another cake slice. Repeat layers, ending with cake slice (do not put lemon curd on top cake layer). Cover pan, and refrigerate at least 2 hours.

Place a large plate upside down on top of pan, and invert cake onto plate. Remove plastic wrap. Cut cake crosswise into 8 (1") slices; spoon strawberry mixture over each serving.

Note: Original calls for peach schnapps, or orange or raspberry liqueur.

244 cal, 1g fat, 54.3g carb, 1.5g fiber, 198mg sodium