Easiest Angelfood Cake with Lemon Curd Filling

I don't usually blog about food that I make, 

but this cake was my own creation 

(out of necessity which I understand is the mother of invention right?) so I thought I would share it with you.

  Here is the scenario:  It was my girlfriends birthday 

last Wednesday.  We were going out to dinner 

and you know how that is... 

You end up eating too much

 and then you aren't hungry for dessert. 

 Plus, they celebrated with a cake at lunch at her office.  

I had been running around all day and didn't have time

 to really "Bake" a cake. 

 I ran to the grocery store

 and picked up an Angel food cake, some Lemon Curd in a jar, fresh Strawberries, and some Heavy Whipping Cream. 

 The other ingredients I had on hand. 

 I cut the cake in half and 

tunneled out the inside for the filling. 

 I placed the mixing bowl for my KitchenAid Standing Mixer and the whisk attachment in the freezer for 15 minutes. 

 I  put in two cups of Heavy Cream into the mixing bowl 

with 1 tablespoon of Powdered Sugar and

 1 tablespoon of Vanilla Extract.  

Whisk it up until soft peaks form and then spoon in 1/2 a jar of the Lemon Curd into the whipped cream. 

 This is the best filling you will ever taste!!!

  Very lemony and not too sweet.

Spoon it into your "tunnel" until it's overflowing and

 place the top of the cake back on. 

 Now mix up another batch of Whipped Cream without the Lemon Curd and use that for the Frosting. 

 Take the stems out of the Strawberries and slice them in half.  Arrange them around the cake and on the top.

And that's IT!!! 

 It took less than 20 minutes to make the cake and that includes the 15 minutes of chilling the bowl.

  Keep it in the fridge until ready to serve.  

It is really so yummy, light and fresh tasting.  

Until Next Time,

Beaux R'eves,

XO Cindy

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