Lemon Strawberry Cake

Name: Lemon Strawberry Cake
Prep time: 70 min
Cook time: 50 min
Total time: 120 min
Ingredients: 350 g Pastry flour; 15 g Baking powder; 8 ea. Eggs; 350 g Sugar; 2 g Salt; 2 ea. Lemon zest; 160 g Sour cream; 110 g Butter (melted ); 150 ml Limoncello or lemon juice; 200 ml Water; 150 g Sugar; 60 ml Lemon juice; 225 g White chocolate; 400 ml Heavy cream; 400 ml Heavy cream (chilled); 5 g Gelatin (200 bloom); 200 g Raspberries; 40 ml Lemon juice; 300 g Strawberries; 120 g Strawberries; 100 g Raspberries; 30 g Blackberries; 30 g Blueberries; 50 g Cherries (pitted)

Indulge in the bright and refreshing flavors of my Lemon Strawberry Cake, a delightful treat made with leftover lemon pound cake. Bursting with the sweet taste of strawberries and the zesty essence of lemons, this dessert is a perfect balance of tangy and sweet notes. The moist and tender crumb of the lemon pound cake pairs harmoniously with the juicy strawberries, and raspberry mousse creating a mouthwatering combination that will leave you craving for more. Imagine biting into a slice of this delicious cake, the flavors exploding on your taste buds with every bite. The rich aroma of lemon wafting through the air, mingling with the fruity sweetness of ripe berries. Each forkful is a symphony of flavors and textures, a true delight for your senses. Join me in the kitchen as I show you how to transform a simple lemon pound cake into a show-stopping dessert that will be perfect for Mother's day!