-
1
Preheat the oven to 350 degrees F. Butter an 8-inch-round cake pan, then line the bottom with parchment paper; butter the parchment and dust with flour, tapping out the excess.
-
2
Make the cake: Whisk the flour, granulated sugar, baking powder and salt in a medium bowl until combined.
-
3
Whisk the melted butter, vanilla bean paste, eggs, milk and lemon zest in a medium bowl until just smooth.
-
4
Add the wet ingredients to the dry ingredients and stir with a wooden spoon until incorporated.
-
5
Pour the batter into the prepared pan and bake until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.
-
6
Transfer to a rack and let cool 10 minutes in the pan, then turn out of the pan onto the rack and let cool completely.
-
7
Meanwhile, make the toppings and filling: Halve 16 strawberries.
-
8
Whisk 1 tablespoon water and the strawberry jelly in a medium bowl until smooth.
-
9
Add the halved strawberries and toss to coat; set aside.
-
10
Thinly slice the remaining strawberries, then toss with 2 tablespoons confectioners' sugar and the lemon juice in another medium bowl; set aside.
-
11
Beat the heavy cream, the remaining 1 tablespoon confectioners' sugar and the vanilla extract in a bowl with a mixer on medium-high speed until soft peaks form.
-
12
Refrigerate the whipped cream until ready to assemble.
-
13
Carefully cut the cake in half horizontally with a serrated knife.
-
14
Place the bottom half cut-side up on a platter.
-
15
Drizzle the juices from the sliced berries over the cut sides of both cake halves.
-
16
Fold a few tablespoons of the whipped cream into the sliced berries; spoon over the bottom cake layer.
-
17
Cover with the other cake layer, then top with the remaining whipped cream.
-
18
Top with the halved strawberries and their juices.
-
19
Photograph by Anna Williams
