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1
Preheat oven to 350 degrees with a rack in the middle of the oven.
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2
Lightly coat 2 (9-inch) cake pans with nonstick vegetable spray.
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3
Line the bottoms with a circle of baking parchment.
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4
Into a large bowl, sift the flour, baking powder and salt together, 3 times.
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5
In a small saucepan, bring the milk and butter to a boil.
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6
Remove from the heat and add the vanilla and lemon extracts.
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7
In separate mixing bowl, beat the eggs and sugar until pale yellow, and fluffy, and doubled in volume.
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8
While still beating, drizzle in the hot milk mixture.
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9
Fold in the flour mixture.
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10
Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed, and a cake tester comes out clean.
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11
Set the pans on a rack to cool.
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12
Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans.
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13
Whipped Cream Frosting: In a medium bowl, mix together the gelatin and 1/4 cup of the cream.
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14
Let rest for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved.
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15
Remove the bowl from the heat and let cool to tepid.
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16
In the meantime, in a mixing bowl, whip the cream until slightly thickened.
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17
Add the confectioners' sugar and vanilla and whip to the consistency of shaving cream.
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18
Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest.
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19
Wash and dry the strawberries.
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20
Pick out the 12 best.
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21
Stem and slice the rest.
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22
Lay the sliced berries over 1 cake, then spread a 1/2-inch layer of whipped cream on top.
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23
Place the second cake over the first.
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24
Frost the entire cake with the remaining whipped cream.
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25
Top with the 12 whole berries.
