The Perfect Party Cake Revisited

Dorie's Perfect Party Cake has become my go to white cake, when I want something light and citrus-y. A couple weeks back, I paired it with strawberries, lemon curd and whipped cream to make "Lemon-Berry Cake", the result was just as I'd hoped: light, tangy and delicious.

Lemon zest: an essential ingredient for "The Perfect Party Cake"

The zest is rubbed into the sugar until fragant, mmmmm, I love that part!

Three layers of cake, spread with tangy lemon curd (see recipe below) and sliced strawberries wrapped in whipped cream.

Chantal's Creamy Lemon Curd
Ingredients
Zest and juice of 1 large lemon
1/2C sugar, more or less to taste
3 eggs

10T unsalted butter, room temperature

Method:
1. In a heatproof bowl (that can be set over a pan of water) whisk together first 3 ingredients.
2. Set bowl over a pan of simmering water and whisk continuously until the mixture has thickened (about 10 minutes).
3. Strain mixture into blender cup and allow to cool for 5 minutes. Cover blender and turn on medium-high speed, add the pieces of butter bit by bit, wait a while after each addition before making the next. Once all the butter is added, pour into a clean bowl and press a piece of plastic directly on the surface of the curd to prevent a skin from forming (at this point, you may add some more lemon zest if you like having zest in your final product). Chill until ready to use.