Bird's Strawberry Cake With Lemon Filling

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 (20 ounce) can lemon pie filling
• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 egg yolks
• 1 pint half-and-half
• 3 tablespoons lemon juice
• 3 tablespoons butter, room temperature
• 1/2 teaspoon vanilla
• 1 (18 1/4 ounce) box strawberry cake mix (duncan hines)
• 3 eggs
• 1/3 cup oil
• 1 1/3 cups water
• 12 ounces cool whip
• fresh strawberries (garnish)

Recipe

• 1 lemon curd: in a microwave safe bowl mix sugar, cornstarch, salt, egg yolks, half and half, and lemon juice. whisk until blended.
• 2 place in the microwave and cook on high for 2 minutes. remove and whisk to smooth. repeat this two times until pudding has thickened.
• 3 add in the butter and vanilla. mix well until the butter is melted.
• 4 cover with plastic wrap directly on top of the filling and chill at least 4 hours (overnight is best).
• 5 cake: make cake according to package directions. (you can either make a 9x13 cake or a layer cake. i usually use 3 round cake pans, and make a tri-tier cake). cool completely.
• 6 assembly: spread lemon curd over top of cake for a 9x13, and top of first and second layer only if making a layer cake.
• 7 spread cool whip over top (and sides if making a layer cake). refrigerate 4-8 hours.
• 8 garnish with fresh strawberry slices. serve. (keep leftovers refrigerated).