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Strawberry-Lemon Angel Cake

 Strawberry-Lemon Angel Cake
"I couldn't decide how to use the lemon curd a friend had given me, so I tried spreading it between layers of angel food cake," relates Marietta Eklund of Pittsburgh, Pennsylvania. "I topped each piece with strawberries. We loved it!"
14 ServingsPrep: 35 min. Cook: 15 min. + chilling


  • 1 package (16 ounces) angel food cake mix
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 6 tablespoons butter, melted
  • 2 tablespoons grated lemon peel
  • 4 to 5 drops yellow food coloring, optional
  • 1 quart fresh strawberries, sliced


  • Prepare cake batter according to package directions.
  • For lemon curd, in the top of a double boiler, beat eggs and sugar.
  • Stir in the lemon juice, butter and lemon peel. Cook over simmering
  • water for 15 minutes or until mixture has thickened and a
  • thermometer reads 160°. Strain to remove peel and stir in food
  • coloring if desired. Refrigerate.
  • Split cake horizontally into three layers. Place bottom layer on a
  • serving plate; top with a third of the lemon curd. Repeat layers
  • twice. Refrigerate until serving. Garnish with strawberries. Yield:
  • 14 servings.
Nutritional Facts: One serving (1 piece with strawberries) equals 248 calories, 6 g fat (3 g saturated fat), 59 mg cholesterol, 256 mg sodium, 45 g carbohydrate, 1 g fiber,

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Strawberry-Lemon Angel Cake (continued)

Nutritional Facts: 5 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat, 1/2 fruit.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.