Lemon poppyseed strawberry syllabub cake...

It's becoming a weekly event to make a new cake on the weekends. This weekend I chose to kick up a boxed lemon poppy seed cake.

There are only 2 of us so I used one cake mix and made 1 small layer cake and 6 muffins.

I mixed the cake according to package directions. For the cake I used 2 8 inch round cake pans. Sprayed just the bottoms with cooking spray and put just enough batter in the pan to cover the bottom, the death was about 1/2 inch. Then baked until the top was brown and sprinted back when touched, it only took about 15 minutes to bake.  The muffins took about 30 minutes.

While cake is baking start your strawberry syllabub, while its resting you can make your icing.

Strawberry syllabub

1 t. Vanilla
1/4 cup purred strawberries

3/4 cups heavy cream

1/2 tablespoon powdered gelatin

11/2tablespoons milk

1/4 cup sugar

3 egg yolks

3/4 cup whipped cream

Mix strawberries with heavy cream and bring to boil, remove from heat and let cool an hour.  

Mix gelatin with milk, allow to thicken.

Whisk egg yolks with sugar and set aside.

After the hour has passed slowly rewarm strawberry mixture. Then gently whisk into eggs about 5 minutes.

Then fold in whipped cream.  You can chill now until ready to use. I tend to use mine right away, but be cautioned that its not as thick until chilled.

Frosting

4 ounces cream cheese

1/2 cup confectioners sugar

Pinch of salt

1t. Vanilla

3/4  heavy whipping cream

In chilled stand mixer bowl whip whipping cream until soft peeks form. Remove from bowl and set aside.  In same bowl whip remaining ingredients until soft. Then slow mixer to stir and fold in whipped cream.

Chill until ready to use.  

To finish cake. Layer cake, strawberry syllabub, thin sliced strawberries, and top cake. Frost and garnish with strawberries.   

It keeps well in refrigerator several days.

Enjoy!