BLCC: BERRIES, LEMON CURD CAKES

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BLCC: Berries, Lemon Curd Cakes image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 6m

Yield 4 servings

Number Of Ingredients 6

4 small individual sponge cakes, sold in packages of 6 on baking aisle
1 jar prepared lemon curd, any brand
1/2 pint raspberries
1/2 pint strawberries, hulled and sliced
1 canister whipped cream
2 teaspoons lemon zest

Steps:

  • Arrange sponge cake on serving dish. Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen. Fill cakes with curd sauce. Top curd sauce with berries, whipped cream and lemon zest.

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