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1
Cake:
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Preheat oven to 350 degrees F.
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In a large bowl or the bowl of a mixer, combine granulated sugar, butter, lemon rind, lemonade concentrate, and vanilla extract. Mix on medium speed until well combined and fluffy. Add eggs and egg whites, one at a time, mixing well after each addition.
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In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Beat flour mixture and buttermilk into the butter mixture, a little bit at a time, alternating between the two. Begin and end with the flour mixture.
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5
Spray two (9-inch) round cake pans with cooking spray. Divide the batter between the two pans and sharply tap each pan on the counter. This will help to remove air bubbles.
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Bake the cake for approximately 20-25 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes on a wire rack, in the pans, for 10 minutes. Remove the cakes from the pan by inverting the pans onto the wire rack. Cool completely on rack.
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Putting it together:
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Using a 2 1/2 to 3-inch round cutter, cut out 8 circles of cake. Cut each circle in half horizontally and lay the bottom halves on a serving platter or individual plates.
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Combine whipping cream and powdered sugar into a large bowl or the bowl of a mixer fitted with the whisk attachment. Beat until stiff peaks form.
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Spread approximately 2 tablespoons whipped cream on the bottom halves of the cakes. Top them with three-quarters of the strawberries. Lay the top halves of the cakes on the strawberries. Spread approximately 2 tablespoons whipped cream on the top of each cake and arrange remaining strawberries on 4 of the cakes, and the blackberries in the other 4 cakes. Top with a small dollop of whipped cream and garnish with flags, a sprig of mint, or a piece of lemon peel. Serve.
