Lemon and mint are two ingredients that shout summer to me. This twist on strawberry shortcake comes together like a charm and is great when you want to impress. —Nichole Jones, Pleasant Grove, Utah
- 1/4 cup sugar
- 1/4 cup loosely packed fresh mint leaves
- 3/4 cup butter, softened
- 2-1/2 cups confectioners' sugar, divided
- 3 eggs
- 1-1/2 cups all-purpose flour
- 2-1/4 cups heavy whipping cream, divided
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- 1 jar (10 ounces) lemon curd
- 1 quart fresh strawberries, sliced
- Place sugar and mint in a small food processor; cover and process until blended. Set aside.
- In a large bowl, cream butter and 1-3/4 cups confectioners' sugar until light and fluffy. Beat in 4-1/2 teaspoons mint mixture. Add eggs, one at a time, beating well after each addition. Add flour alternately with 1/4 cup of the cream. Stir in lemon juice and peel.
- Pour into a greased and floured 8-in. x 4-in. loaf pan. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a large bowl, beat remaining cream until it begins to thicken. Add 1/2 cup confectioners' sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside.
- In another bowl, combine strawberries with remaining mint mixture and confectioners' sugar. Slice cake; serve with strawberry mixture and lemon cream. Yield: 12 servings.
Originally published as Lemon-Mint Pound Cake with Strawberries in Country Woman June/July 2009, p37
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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