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1
To make the cake: Preheat oven to 350 degrees F.
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2
Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides.
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3
Line the bottom with wax paper and butter the paper.
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4
Dust the pan bottom and sides with cornmeal, shaking out excess.
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5
In a bowl, stir together the cake flour, cornmeal, baking powder and salt.
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6
In an electric mixer, beat butter until creamy.
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7
Add sugar gradually and beat, scraping down sides of bowl once or twice, until creamy and light.
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8
Add eggs one at a time, beating well after each addition.
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9
Add lemon zest.
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10
Combine milk and vanilla extract.
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11
With mixer on low speed, add dry ingredients in three batches, alternating with milk.
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12
Beat just until blended, scraping down sides of bowl once or twice.
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13
Spread batter evenly in prepared pan.
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14
Bake until top is golden brown and firm to the touch, 35 to 40 minutes.
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15
Let cool in pan 20 minutes.
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16
Invert the cake onto a rack, then reinvert onto another rack.
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17
Cool to room temperature, then transfer to a serving platter.
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18
Hull the strawberries.
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19
Put half of them in a large bowl and crush with a potato masher.
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20
Slice the remaining strawberries and add to the bowl.
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21
Sweeten to taste with sugar.
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22
Add enough lemon juice to give the mixture a refreshing tart edge.
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23
Cover and chill.
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24
Just before serving, whip cream to soft peaks with 2 teaspoons sugar.
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25
Cut the cake into 8 portions and transfer to serving plates.
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26
Divide the berries and the cream evenly among the portions.
