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Summer Lemon Cream Cake or Tarts

A Balsamic Condimento Recipe

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Prep Information

Prep Time

15* minutes

Cook Time



6-10 people


  • 1 store-bought Dr. Oetker sponge cake tart shell (12-inch) or 12 individual strawberry shortcake tarts, or make your own spongecake recipe in a 13x9 pan.
  • 2 ounces Lemon White Balsamic Condimento
  • 1 cup heavy whipping cream
  • 1 cup Mascarpone cheese
  • 1/3 cup lemon curd or lemon pie filling mix.
  • 1/2 pint raspberries or sliced strawberries
  • 1/2 pint blueberries or blackberries
  • 2 teaspoons lemon zest
  • sifted powdered sugar


  • In a bowl, mix the Mascarpone cheese, whipping cream and curd with an electric beater to combine until smooth.
  • Remove tart from packaging or from the rectangular cake pan and place on a serving platter or dish.
  • Liberally douse the the tart(s) or cake with the Lemon White Balsamic Condimento
  • *If baking your own cake, allow for additional baking and cooling time.
  • Chill in refrigerator. Before serving, dust with sifted powdered sugar.
  • If using the tart, fill the tart with the cream mixture and decorate, alternating red and blue fruits on top of the lemon cream mixture to evoke a patriotic feel.
  • Frost the cake and decorate like a flag, using the red berries for the stripes and the blue/black berries for the stars area.
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