2 cups Sugar
3 cups flour
1 tablespoon baking power
¼ teaspoon salt
1 cup milk
1 cup Butter
2 tablespoon vanilla extract
1 teaspoon lemon zest
2 tablespoons Pure lemon extract
2 cups fresh sliced strawberries
¼ cup Sugar
5 tablespoons water
3 Tablespoons of Light Corn Syrup (optional)
(you may opt for a ready-made cream or a homemade recipe) If using premade cream be sure to use the original or heavy recipe as the Light whipped cream is less sturdy and more likely to melt quicker.
Home Made – Chill beaters and bowl in freezer for 20 minutes whip 2 cups of heavy whipping cream until it becomes thick ... Add powdered sugar (approx 5 tablespoons) or to taste - add 1 Table spoon of Vanilla extract. For perfect creamy texture whip until fluffy peak forms. DO NOT OVERBEAT
DirectionsStep 1 – Preheat Oven to 350 degrees and grease (2 - 3) 8” round pans
Step 2 – CAKE… In a mixing bowl combine sugar, butter and vanilla and flavoring. Add eggs one at a time – In a separate bowl combine flour, baking powder and salt - fold in with batter. Combine lemon flavor and milk. then add to batter mix. Stir in lemon zest. Place in oven and bake for 25 minutes or until toothpick test comes out clean.
Step 3 – FILLING …Combine strawberries sugar, water and syrup in a bowl cover and set aside. As sugar dissolves it will produce a sauce.
Step 4 – Once out of the oven, allow cake to cool completely. (approximately 20 – 30 minutes)
Step 5 – Place cooled cake on plate or tray and layer using strawberry and whipped cream. Chill and serve.