Strawberry Custard Mary Ann Cake with Whipped Cream

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• 3 large eggs, at room temperature
• 1/3 cup milk

Topping
• 1/4 cup strawberry preserves
• 1 box vanilla pie filling, prepared according to package directions or home made pastry cream
• 1 cup strawberries, washed and sliced plus additional berries for decoration
• 1 cup whipped heavy cream, slightly sweetened

Instructions

1. Preheat oven to 350 degrees and lightly butter and flour an 8 1/2 or 10 inch Mary Ann pan.
2. In a bowl mix together flour, baking powder, and salt. Set aside.
3. With mixer cream butter and sugar until light and fluffy. Add lemon juice and eggs, one at a time. Scrape down sides of the bowl and continue beating until well combined. Mixture may look curdled, because of the lemon juice.
4. Add dry ingredients, alternating with milk in 3 additions and gently combine.
5. Pour into prepared pan and bake for 34 to 38 minutes or until cake springs bake when lightly pressed.
6. Let cool in pan for 5 minutes before turning it out onto a wire rack.
7. Brush cooled cake with strawberry preserves and top with custard. Arrange strawberries in a circular pattern and cover with whipped cream. Decorate with additional berries and mint leaves. Dust edges of cake with confectioners’ sugar.