Strawberry Lemon Cream Cake

Strawberry Lemon Cream Cake by

Sarah Elizabeth


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



  • 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.