Heather Walker's Strawberry Basil Bottom Lemon Curd Crumble Cakes

Name: Strawberry Basil Bottom Lemon Curd Crumble Cakes
Ingredients: 1 lb. fresh strawberries, tops removed; 2 Tbsp. fresh chopped basil; ½ Cup sugar; 1 Tbsp. corn starch, dissolved in 1 Tbsp. cold water; 6 eggs; 2 Cups granulated sugar; 1 Cup vegetable oil; 1 Cup sour cream; 1 tsp. LorAnn Oils vanilla bean paste; 1 tsp. LorAnn Oils Buttery Sweet Dough Bakery Emulsion; 3 Cups sifted flour; 3 tsp. baking powder; 2 eggs, plus 2 egg yolks; ½ Cup fresh squeezed lemon juice; 2 Tbsp. lemon zest; 1 Cup granulated sugar; 2 Tbsp. corn starch; ½ Cup white chocolate chips; ½ stick of butter; 3 bricks of cream cheese (8 oz. each); 2 sticks of butter; 1 tsp. LorAnn Oils vanilla bean paste; 4 Cups powdered sugar; ½ Cup nonfat dry milk, plus 1/4 cup; ¼ Cup all purpose flour; 2 Tbsp. granulated sugar; 2 Tbsp. corn starch; ½ tsp. Himalayan pink sea salt; ½ stick melted butter; 1 ⅕ oz. bag of freeze-dried strawberries

Layers of flavor and texture encompass this alluring dessert from top to bottom, inside and out! Fresh strawberry basil compote starts off on the bottom, followed by a spongy vanilla bean cake served in a mini mason jar. The center is filled with a velvety, rich white chocolate lemon curd and topped with a creamy vanilla cream cheese frosting. It's finished with a salty, crunchy freeze-dried strawberry crumble. This dish has flavor balance, variety of color, diverse textures and incredible flavor!

Mealtime: Dessert
Diet: Vegetarian
Contains: Dairy / Lactose, Gluten, Wheat

Purchase | $4.99