Classic Yellow Cakes with Lemon Curd and Strawberries

There's something truly special about creating delicious treats in the kitchen, especially when it involves loved ones. Today, I want to share a heartwarming experience of making a Classic Yellow Cakes with Lemon Curd and Strawberry with my daughter. Our baking adventure was filled with laughter, joy, and even a furry companion named Bodie, our beloved dog who couldn't resist joining in the fun.

Chef Ted Paskevich, from The Southern Conserve, recently shared these cakes at one of the demonstrations at Cassandra's Kitchen Store in Bluffton, SC.  I have a sweet tooth and I fell in love with these.  The Lemon Curd adds such a nice flavor to a simple cake. These cakes are great idea to bring in some red, white and blue to July 4th.  Mix the fruits up any time of year to suite your celebration.

Recipe (courtesy of Chef Ted Paskevich) 

For thes delightful little cakes, you'll need the following ingredients:

• 1 white cake (sheet cake or layers)
• 5" circle cutter
• The Southern Conserve Select Lemon Curd
• Fresh large strawberries for topping
• Cream Cheese Buttercream Icing

Cream Cheese Buttercream Icing:

Ingredients for Icing:

• 32 ounces cream cheese (room temperature)
• 4 sticks of unsalted butter (2 cups) room temperature)
• 41/2 cups powdered sugar
• 1 teaspoon pure vanilla extract

To start, let's prepare the delicious cream cheese buttercream icing. In a large mixing bowl, whip the room temperature cream cheese until smooth. Gradually add the unsalted butter, half a stick at a time, and mix until fully incorporated. Continue this process until all the butter has been added. Next, mix in the powdered sugar, one cup at a time, until fully incorporated. Finally, add the pure vanilla extract and beat the mixture until smooth and silky.

Creating the Cake:

Ingredients for Cake:

• 2 ¾ cups of cake flour
• ½ teaspoon baking soda
• 1 ½ teaspoon baking powder
• 1 teaspoon Kosher salt
• 1 ½ cups granulated sugar
• ½   cup vegetable oil
• 2/3 cup unsalted butter, room temperature
• 1 tablespoon pure vanilla extract
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 ½ cup buttermilk, room temperature

1. Preheat your oven to 350 degrees Fahrenheit.
2. Line your cake pans with parchment paper and coat them with Bakers Joy or non-stick spray for easy removal.
3. In a medium bowl, sift together the dry ingredients: 2 ¾ cups of cake flour, ½ teaspoon baking soda, 1 ½ teaspoon baking powder, and 1 teaspoon kosher salt.
4. In another mixing bowl, cream together 2/3 cup unsalted butter, 1 ½ cups granulated sugar, ½ cup vegetable oil, and 1 tablespoon pure vanilla extract until well combined.
5. Add the room temperature eggs and room temperature egg yolks to the butter mixture, one at a time, ensuring they are fully incorporated.
6. Alternately fold in the dry ingredients and the room temperature buttermilk, beginning and ending with the dry ingredients.
7. Divide the batter evenly between the cake pans and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, allow the cakes to cool completely before proceeding.

Assembling the Cakes:

1. On a work surface, use a 5" circle cutter to cut circles out of the cake.
2. Spread a generous portion of the cream cheese buttercream icing on each cake circle.
3. Place the second layer on top of the first one and spread another generous amount of icing.
4. Top the icing with a tablespoon of The Southern Conserve Select Lemon Curd, adding a tangy burst of flavor.
5. For a beautiful presentation, slice the large strawberries horizontally using a paring knife, starting at the leafy top, but being careful not to cut through the top. Continue slicing until the strawberry is completely cut, and gently spread it open.
6. Place the sliced strawberry on top of the mini cake, creating a delightful and eye-catching decoration.
7. For the best taste and texture, serve the cakes chilled and enjoy every bite!