Strawberry Lemon Cream Cake

Shopping List

• 1 quart heavy cream
• 1 cup powdered sugar
• 1 tsp lemon zest
• 1 tsp lemon extract
• 1 box of Moravian style lemon cookies
• 1 pint strawberries

Instructions

• Combine cream, sugar, lemon extract, and lemon zest in an electric mixer with a whisk attachment, beat on low for a few minutes until mixture begins to thicken, then increase to medium speed for several more minutes until the mixture becomes stiff.
• Spread 1/3 of the cream mixture evenly into the bottom of a 9'' springform pan.
• Place two layers of cookies atop the cream.
• Place thinly sliced strawberries atop the second layer of cookies.
• Spread another 1/3 of the cream evenly atop the strawberries.
• Repeat steps 3 - 5.
• End by garnishing the top of the cake with strawberries, crumbled cookies, and lemon zest.
• Cover with plastic wrap and keep in the fridge 8 hours before serving.
• When ready to serve, place cake on a flat plate or cake stand, open the lever and lift circular collar off of the pan.