Recipe courtesy of Kelsey Nixon
Episode: The Big First
Print
Total:
45 min
Active:
45 min
Yield:
8 servings
Level:
Easy
Total:
45 min
Active:
45 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 2 cups heavy whipping cream, chilled
  • 2 tablespoons confectioners' sugar 
  • Zest of 2 limes, plus zest of 1 lime for garnish 
  • 2 frozen prepared pound cakes
  • One 14-ounce can sweetened condensed milk 
  • 2 pounds strawberries, 8 sliced and reserved for garnish, remaining cut into small dice 

Directions

Watch how to make this recipe.

Whip the cream in a bowl using a whisk or hand mixer. Just before soft peaks are formed, add the confectioners' sugar and lime zest. Whip to soft peaks.

Remove the pound cakes from the freezer and cut each in half vertically with a serrated knife. Then cut each of the halves horizontally. Cut rounds out of each block of cake using a 3-inch cutter. Then cut each round in half horizontally, so you're left with 16 equal-sized rounds.

For building the cakes: Set a round of pound cake down, pour over some sweetened condensed milk, layer on some diced strawberries and a dollop of whipped cream. Top with another layer of cake and garnish with a sliced strawberry fanned out on top and some lime zest sprinkled over. Repeat for the remaining cakes.

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