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1
Preheat oven to 350F. Grease an 8-inch cake pan and line the bottom with parchment paper.
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2
In a standing mixer with a whisk attachment, whisk eggs and sugar on high speed for 5 minutes, until light and triple in volume. Stir in the melted butter.
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3
In a large bowl, sift together the flour, baking powder and salt.
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4
Add the flour mixture to the egg mixture on low speed, and mix until just incorporated.
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5
Add lemon juice, zest and milk. Stir until batter is smooth.
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6
Pour the batter into the prepared pan and smooth the top. Bake for about 30 minutes, until a toothpick inserted into the cake comes out clean.
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7
Let cake cool in pan for 10 minutes. Run a pairing knife around the edge of the cake to loosen it from the pan. Peel off the parchment paper circles. Let cool completely.
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8
While cake is baking, prepare the strawberries. Place them in a bowl and toss with sugar and balsamic vinegar. Cover the bowl and let stand for 30 minutes until the strawberries release the juice.
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9
Prick holes in the cooled cake with a toothpick and spoon juice over the top of the cake.
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10
Beat whipping cream with powdered sugar until the mixture holds stiff peaks.
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11
Spread the whipped cream on top of the cake, then piled strawberries on top and decorate with basil or mint leaves. Drizzle more juice on top.
