•1/4 cup sugar
•1/4 cup loosely packed fresh mint leaves
•3/4 cup butter, softened
•2-1/2 cups confectioners' sugar, divided
•1-1/2 cups all-purpose flour
•2-1/4 cups heavy whipping cream, divided
•2 tablespoons lemon juice
•2 teaspoons grated lemon peel
•1 jar (10 ounces) lemon curd
•1 quart fresh strawberries, sliced
•Place sugar and mint in a small food processor; cover and process until blended. Set aside.
• In a large bowl, cream butter and 1-3/4 cups confectioners' sugar until light and fluffy. Beat in 4-1/2 teaspoons reserved mint mixture. Add eggs, one at a time, beating well after each addition. Add flour alternately with 1/4 cup cream. Stir in lemon juice and peel.
• Pour into a greased and floured 8-in. x 4-in. loaf pan. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a large bowl, beat remaining cream until it begins to thicken. Add 1/2 cup confectioners' sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside.
• In another bowl, combine strawberries with remaining mint mixture and confectioners' sugar. Slice cake; serve with strawberry mixture and lemon cream.
Yield: 12 servings.
~~Country Woman, June/July 2009~~