For many years we’ve had a tradition of making a flag cake, decorated with strawberries and blueberries, every 4th of July. This year, I didn’t feel like making it. I didn’t want to heat up the house, and I had baked a somewhat time-consuming birthday cake just last week. Last week’s cake was so good that it seemed to fulfill the need for cake around here for a while.
For the cake filling, I had used Ina Garten’s recipe for Lemon Curd. I like her technique of using the food processor to grind the lemon peel with the sugar. You get the deep lemon flavor of the oils in the peel, yet the texture of the finished curd is smooth. The recipe made twice as much curd as I needed for the cake, but I had read elsewhere that lemon curd can be kept up to two weeks in the fridge.
I thought I might mix one part lemon curd with two parts lightly sweetened whipped cream and layer it with strawberries and blueberries to make red, white, and blue parfaits. It would be just as festive as the cake, but I wouldn’t have to turn on the oven. However, I wasn’t sure if the kids would go for the different components mixed together.
Instead, I put everything out in its own bowl to be assembled by each eater. Each grown-up got to choose his own cream / curd ratio to spoon over the berries. The kids went only for the cream and berries. My daughter said it was really good and reminded her of flag cake.