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Place sugar and mint in a small food processor; cover and process until blended. Set aside. In a large bowl, cream butter and 1-3/4 cups confectioners' sugar until light and fluffy. Beat in 4-1/2 teaspoons mint mixture. Add eggs, one at a time, beating well after each addition. Add flour alternately with 1/4 cup of the cream. Stir in lemon juice and zest. Pour into a greased and floured 8x4-in. loaf pan. Bake at 325° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a large bowl, beat remaining cream until it begins to thicken. Add 1/2 cup confectioners' sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside. In another bowl, combine strawberries with remaining mint mixture and confectioners' sugar. Slice cake; serve with strawberry mixture and lemon cream.
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Mint syrup — no muddling needed, mojito, julep, lemonade
Wire leveler for perfectly flat cake layers
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Mint syrup — no muddling needed, mojito, julep, lemonade
Wire leveler for perfectly flat cake layers