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Serves 12Classic Yellow Cake, two 8-inch layers 1 jar DICKINSON'S strawberry curd 2 -1/2 cups fresh blueberries, rinsed and drained, divided 1 container frozen whipped topping, thawed and divided Fresh strawberry slices, for garnish Preheat oven to 350ºF. Grease and flour two 8-inch round cake pans. Prepare, bake and cool Classic Yellow Cake, following recipe directions. Place one cake layer on serving plate. Microwave opened jar of strawberry curd for 15-20 seconds. Stir. Should be warm enough to drizzle down sides of cake. Spread 1/3 cup curd on cake layer. Arrange 1 cup blueberries on curd. Spread half the whipped topping to within 1/2 inch of cake edge. Place second layer on top. Repeat with 1/3 cup curd, 1 cup blueberries and remaining whipped topping. Garnish with strawberry slices and remaining 1/2 cup blueberries. Refrigerate until ready to serve. (For best results, cut cake with serrated knife; clean knife after each slice.) |
