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1
PREPARE THE CAKE: Preheat the oven to 350F and grease the pan(s).
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2
Mix the egg yolks, vanilla extract, and a small amount of the milk in a medium bowl.
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3
In a large bowl, combine and slowly blend the flour, sugar, baking powder, and salt.
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4
Add the rest of the milk and butter in small parts.
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5
Slowly increase the beating speed and slowly add the egg mixture form the medium bowl.
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6
Pour the batter into the pan, filling it halfway, and bake till the cake is golden-brown or until a toothpick tester comes out clean.
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7
Cool the cakes in the fridge.
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8
PREPARE THE FILLING: (Or just use your favorite strawberry jam!)
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9
In a large and wide bowl, crush the strawberries to mashed berry.
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10
Mix together the strawberries, sugar, and lemon juice in a saucepan and stir over low heat until the sugar is dissolved.
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11
Increase heat to high, and bring the mixture to a full rolling boil.
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12
Boil, stirring often, until the mixture reaches 220 F (105 C).
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13
Cool and refrigerate before using on the cake.
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14
PREPARE THE FROSTING:Beat butter until creamy.
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15
Beat in salt and 1 cup of powdered sugar at a time until its all added.
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16
Beat in lemon juice and zest.
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17
Add 1 tablespoon of heavy whipping cream and mix until smooth.
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18
Add more cream as needed for desired consistency.
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19
(Frosting can be made up to 2 days ahead and stored in the refrigerator.
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20
Make sure to let it come to room temperature before using.)
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21
Finally, layer and frost the cake.
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22
Enjoy!
