Berries, Lemon Curd Cakes (Rachael Ray) - cooking recipe

Ingredients

4 small individual sponge cakes, sold in packages of 6 on baking aisle
1 (8 ounce) jar lemon curd
1/2 pint raspberries
1/2 pint strawberry, hulled and sliced
4 tablespoons whipped cream (the canister kind, as this will be a pretty garnish)
2 teaspoons lemon zest

Preparation

Arrange sponge cake on serving dish.
Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen.
Fill cakes with curd sauce.
Top curd sauce with berries, 1 pretty dollop of whipped cream and a sprinkling of lemon zest.