Heat oven to 375°F. Coat an 8 x 2-in. round cake pan with nonstick spray.
Put muffin mix in a bowl; stir in 11/4 cups water just until moistened (small lumps may remain). Spread evenly in pan.
Bake 25 to 28 minutes until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes before inverting cake on rack to cool completely.
Using a long serrated knife, split cake in half horizontally. Place bottom half on a plate; spread with lemon curd. Top with remaining cake. Serve with the puréed strawberries. Garnish with strawberries and confectioners’ sugar, if desired.
calories 299 fat 7g saturated fat 1g cholesterol 0mg sodium 299mg carbohydrate 59g fiber 0g
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Campbell's
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