8 ounces (224g) full-fat brick style cream cheese, softened to room temperature5
3 and 1/2 cups (420g) confectioners' sugar
1 - 2 Tablespoons (15-30ml) heavy cream
Juice of 1 lemon
Whip the cream till thick then stir in the rest of the ingredients till well blended.
Once the sponges are cooked through leave to cool.
Once the sponge has cooled and a layer of the lemon cream cheese frosting and sliced fresh strawberries to form the filling.
Once the filling is done pop the other layer of sponge on.
Start by putting a thick layer of the frosting on top and start spreading over evenly and over the edges with a palette knife.
To decorate the cake I coated some blueberries in edible glitter which looks ever so pretty!
I need to work on my coating technique though as they didn't get fully covered as I had hoped.
I then scattered the the mixed berries on top of the cake with some of the excess glitter.
As it was a birthday cake I added this pretty wooden cake topper.