Strawberry season is here and I can’t get enough of these luscious farm- fresh- melt- in- your- mouth berries. I have 6 quarts of berries and I am not afraid to use them! Marinated berries in delicious Chambord ( Raspberry ) Liqueur brings out the fabulous flavors of the cake and berries.
Hubs loves strawberry shortcake, he has mentioned this to me many times….
We eat these so fast so I cut a quart up and added Chambord for a delicious treat!
My daughter’s friend brought me a freshly picked container of raspberries from her farm, I threw a couple in there for deliciousness!
LEMON POUND CAKE WITH STRAWBERRIES AND CREAM
1 package Lemon Cake Mix
1 (3.4 oz.) package instant lemon pudding and pie filling
4 large eggs
1 cup water
⅓ cup vegetable oil
1 1/2- 2 cups sliced fresh strawberries
1 Tablespoon sugar
2 Tablespoons Chambord ( Raspberry Liqueur)
Baking Directions for Lemon Pound Cake
Preheat oven to 350°F. Grease and flour 10″ tube pan.
Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
Directions for strawberries:
In a bowl, combine strawberries, sugar and Chambord. Place in refrigerator while cake bakes.
Slice cake, spoon strawberries on top of cake, add whipped topping or whipped cream, serve.
Makes 12-14 servings
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