Ingredients
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2 tablespoons unsalted butter, melted, more for greasing pan
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2 quarts strawberries (about 2 pounds), half will be cut and other half left whole for garnish
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2 tablespoons superfine sugar (caster or baking sugar))
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1 lemon, zested
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1 1/4 cups (155 grams) flour
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1 1/4 teaspoons baking powder
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1/2 teaspoon salt
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2 large eggs (using yolks and whites)
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1 egg white only
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1 3/4 cups (330 grams) granulated sugar
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⅓ cup whole milk, warmed
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2 teaspoons vanilla extract
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1/2 teaspoon almond extract
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2 cups heavy whipping cream
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1 teaspoon vanilla extract
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option: handful of finely grated mint or basil to mix in strawberries or sprinkle on top of cake at end
Directions
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1
Done
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Heat oven to 350 degrees. |
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2
Done
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Grease a 9-inch round cake pan with butter or cooking spray. Line with baking paper and grease the parchment. |
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3
Done
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Cut off tops of strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with superfine sugar and half the lemon zest. Set aside. |
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4
Done
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In a small bowl, whisk together flour, baking powder and salt. |
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5
Done
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In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds. |
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6
Done
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Gradually pour in 1 1/4 cups (230 grams) granulated sugar and whip on high speed until mixture is a pale yellow color and has thickened enough to mound onto itself when beater is lifted, about 2 minutes. |
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7
Done
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Using a rubber spatula, gently and patiently fold flour mixture into egg mixture. Fold in milk, vanilla and melted butter until completely combined. |
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8
Done
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Gently pour batter into prepared pan and bake until golden brown and firm to the touch, 30 to 35 minutes. |
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9
Done
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Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off baking paper. Let cool completely. |
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10
Done
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syrupMeanwhile, in a small pot, whisk together remaining 100 grams ( 1/2 cup) granulated sugar and 1/4 cup water on medium heat until sugar is dissolved and mixture has reduced by half, about 5 minutes. |
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11
Done
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Remove from heat and stir in remaining lemon zest and almond extract. |
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12
Done
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whipped creamWhisk the heavy cream and vanilla (by hand or electric) until soft peaks are formed. |
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13
Done
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putting togetherUsing a serrated knife, horizontally slice cake in half. |
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14
Done
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Generously brush each cut side with lemon-almond syrup using about 3/4 of it. The rest is for top of cake. |
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15
Done
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Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it. |
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16
Done
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Spread half the whipped cream over sliced strawberries and gently place the other cake half on top. |
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17
Done
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Spread remaining whipped cream over top and sides of cake (or mound it all on the top). Garnish with whole strawberries and drizzle with more lemon-almond syrup for serving. |
