Sometimes you want dessert with barely putting forth any effort. At least I do. I work late a lot and don’t want to be messing around with something that takes a long time, but I also want more than just eating a few chocolate chips out of a bag to satisfy my sweet tooth. These Strawberry-Lemon Puddings use a few store bought ingredients that really save time. Within a half hour you can have a delicious dessert.
This is basically a traditional Strawberry Shortcake but with lemon thrown in the mix. Lemon curd whipped cream, strawberries in lemon syrup and buttery pound cake are layered together and topped with toasted pound cake crumbs. Mmmm.
The steps to this recipe are easy as it’s mostly assembling the components and not really much cooking or baking. All that you really need to do is heat up the strawberries on the stove top for five minutes and whip some cream into soft peaks. That’s nothin’.
This turned out as I expected. Deeeelicious. I’ve come to expect that from Tyler Florence recipes, even simple ones like this. The lemon curd whipped cream was to die for and, to my surprise, actually pretty rich. I think I put too much whipped cream in my layers, next time I would knock it back a bit.
Tyler Florence’s Strawberry-Lemon Puddings
From the book Dinner At My Place
Makes 4 Servings
2 cups of strawberries, hulled and sliced
1 Meyer lemon, juice only (I used regular lemon juice)
2 tablespoons powdered sugar
1 pint heavy whipping cream
1 cup powdered sugar, plus 1 tablespoon for the tops
1/2 cup lemon curd, store bought
1 pound cake, store bought
The recipe and directions can be found online at HSN’s website here.
Strawberry-Lemon Puddings are my tenth post for Tyler Florence Fridays, a group with the freedom to make any recipe of Tyler’s that they choose and then share their experiences every Friday.