Strawberries, Cake & Cream

Recipe from What's For Lunch, Honey?  


50g sugar + 2 tablespoons
60 ml fresh lemon juice, preferably from organic lemons
60 ml limoncello
350g cake or pound cake, cut into slices. I simply broke the leftover cake into pieces.
225g cream cheese, low-fat
240g heavy cream
700g strawberries - sliced
Handful of pistachios - chopped


Place the strawberries in a bowl and pour the limoncello over them. Allow to infuse for a few minutes.

In the meantime make the lemon syrup by placing the 50g sugar, lemon juice and 50g water in a saucepan and bringing the mixture to a bowl on medium heat. Stir to dissolve the sugar. Set aside and allow to cool completely.

Using an electric mixture, beat the cream cheese with the remaining sugar on high speed until light. Reduce the speed to medium and gradually add the heavy cream in a steady stream. Continue to beat the mixture until the mixture is light and airy. The mixture should look like very soft whipped cream.

Brush the cake pieces with the lemon syrup and divide among small serving bowls or arrange in one bowl. Spoon some of the cream over the cake, then add the strawberries, spoon some more of the cream and finally top off with more strawberries. Cover with plastic wrap and refrigerate for at least one hour or even overnight so that the flavors infuse with each other.

Just before serving add a dollop of cream and sprinkle with chopped pistachios.