LEMON-MINT POUND CAKE WITH STRAWBERRIES

Lemon-Mint Pound Cake with Strawberries image

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

Provided by Taste of Home

Time 1h45m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

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 large eggs, room temperature
1-1/2 cups all-purpose flour
2-1/4 cups heavy whipping cream, divided
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1 jar (10 ounces) lemon curd
1 quart fresh strawberries, sliced

Steps:

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 zest. , Pour into a greased and floured 8x4-in. loaf pan. Bake at 325° until a toothpick inserted in the center comes out clean, 60-70 minutes. 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.

Nutrition Facts : Calories 542 calories, Fat 31g fat (18g saturated fat), Cholesterol 162mg cholesterol, Sodium 134mg sodium, Carbohydrate 63g carbohydrate (46g sugars, Fiber 2g fiber), Protein 5g protein.