Prep Time: 30 min.
Cooking Time: HIGH 2 hours and 325° F. oven 30 min.
3/4 - cup
1-1/3 - cups
sugar, plus 2 tablespoons
1-1/2 - teaspoons
1-1/2 - teaspoons
cream of tartar
3/4 - cup lemon curd
1 - pint
strawberries, stemmed and sliced (and more for cake decorating if
Lightly butter bottom of the 3-quart
slow cooker. Cut parchment paper to fit the bottom of the slow cooker
and place inside.
Do not grease the sides of the
Sift the flour and the sugar together
and set aside. Using a hand mixer, whip the egg yolks
on high speed for 3 to 5 minutes or until thick and pale ribbons form
from beater. Set aside. Beat egg whites until foamy and add
cream of tartar and 2 tablespoons sugar until thick, glossy, and holds
a peak but is not dry. Pour egg yolks on top of the egg
whites and carefully fold in by hand, maintaining as much volume as
Sprinkle in 1/3 of the flour mixture
and continue to fold in and incorporate.
Fold in additional flour in thirds
until fully incorporated. Do not over mix.
Spread batter over the bottom of the
slow cooker and cook on HIGH for 2 hours.
Remove stoneware from slow cooker and
place on highest shelf possible of a preheated 325° F oven. Cook until center is cooked and top is
golden brown. Let cool.
Loosen sides of cake from stoneware
and invert. Horizontally cut cake in half, spread
top, and bottom center with lemon curd. Place sliced
strawberries on top of bottom and place top of cake on top of
Frost sides with buttercream and then
top with buttercream. Garnish with edible flowers or fresh
strawberries around edge of cake. Keep refrigerated.
In a saucepan, cook the sugar, water
and lemon juice to 220° F.
Cream the butter and transfer to
another bowl. Beat the yolks until thick and pale in
Continue beating and pour in sugar
Continue beating until mixture is
cooled to 80° F.
Beat in half the butter.
Beat in the lemon peel and lemon
juice. Add remaining butter and beat until
incorporated, thick and creamy.