Ingredients
Lemon Yellow Cake
3/4 cup Cold Butter Plus Soft Butter For Greasing Pan
1 2/3 cup Sugar
1 teaspoon Lemon Zest
3 whole Eggs
1 tablespoon Vanilla Extract
2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 1/4 cup All-Purpose or Whole Wheat Pastry Flour
1 1/2 cups Buttermilk
Strawberry Filling
1/3 cup Water
1 packet Unflavored Gelatin
4 cups Strawberries, Finely Chopped
3 tablespoons Sugar Or To Taste
1/2 whole Large Lemon, Juiced
Whipping Cream
1 cup Heavy Whipping Cream
1 tablespoon Sugar Or To Taste
1/2 teaspoon Vanilla Extract
Instructions
Preheat oven to 350 degrees.
Butter a 9″x13″ pan and line with parchment paper. Butter parchment paper well, set aside.
Lemon Yellow Cake
Cream together butter, sugar, and lemon zest.
Beat in eggs one at a time, scraping sides of bowl until light and fluffy.
Add 1 tablespoon vanilla, baking powder, baking soda, and salt. Mix until well combined.
Add flour and buttermilk. Stir until just combined.
Pour into prepared pan and bake for 35-40 minutes until a toothpick inserted into the center of cake comes out clean.
Allow cake to cool for 20 minutes and then use 1/4 inch wooden cooking handle to poke holes all over cake.
Strawberry Filling
In a small pan combine water and unflavored gelatin. Cook over low heat until clear.
In a blender combined 2 cups chopped strawberries, lemon juice, 3 tablespoons sugar, and cooked gelatin. Puree until smooth.
Stir in remaining 2 cups chopped strawberries into the pureed berries and spread over the top of cake pushing strawberry mixture into holes.
Refrigerate for 2 hours or until ready to serve.
Whipping Cream
When ready to serve make whip cream. Beat heavy whipping cream, 1 tablespoon sugar and 1/2 teaspoon vanilla extract until soft peaks form. Taste whipping cream and add additional sugar if desired.
Spread whip cream over the top of strawberries.
