J. Marie Limoncello Cake with Lemon Curd & Berries
CUT cake horizontally into two layers; place bottom layer on serving plate; top with 3/4 cup of the berries and lemon curd; cover with top cake layer. Top with whipped topping and the remaining berries; cover loosely.
REFRIGERATE at least 4 hours or up to 24 hours. Store leftovers in refrigerator.
