Ingredients:
1/2 cup granulated sugar
1/2 cup fresh lemon juice
2 (3 1/3 ounce) packages lemon pudding mix or 2 (3 1/3 ounce) packages lemon mousse mix
2 1/2 pints fresh strawberries
1/3 cup granulated sugar
1/4 cup water
1 (16 ounce) butter pound cake or 1 (16 ounce) angel food cake
3 cups whipped cream
Directions:
SYRUP:.
Combine sugar, lemon juice and water in small saucepan.
Bring to boil over medium heat, stirring until sugar dissolves.
Reduce heat to medium-low and simmer 1 minute.
Cover and chill.
PUDDING:.
Prepare pudding as pkg direction states.
Transfer to small individual dessert bowls or fluted goblets, only filling 1/4 full.
Chill until set.
FRUIT AND TOPPING:.
Roughly chop strawberries then divide and mash one half of the strawberries.
Then combine the mashed and chopped strawberries with 1/3 cup sugar and 1/4 cup water in a saucepan on medium heat and simmer for about 2 minutes.
ASSEMBLY:.
Cut cake crosswise into 8 pieces.
Cut each piece into 3 strips.
Layer cake on top of set pudding, trimming to fit.
Drizzle with 3 tablespoons lemon syrup, then the stwed strawberries.
Repeat layering.
Top with generous amounts of whipping cream.
Garnish with strawberry slices or mint sprigs.
Servings: Serve
Time preparation: 25 min.
Time total: 30 min.