-
1
Put oven racks in upper and lower thirds of oven and preheat oven to 350F.
-
2
Butter cake pans.
-
3
Line bottom of each with a round of parchment paper, then butter parchment and dust cake pans with flour, knocking out excess.
-
4
Whisk together yolks, 1 cup sugar, milk, vanilla, and zest in a large bowl until smooth.
-
5
Whisk in flour and salt until combined (batter will be thick).
-
6
Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks.
-
7
Add remaining 1/2 cup sugar, a little at a time, beating at medium speed, and continue to beat until whites hold stiff glossy peaks, about 2 minutes more.
-
8
Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
-
9
Divide batter among cake pans and bake, switching position of cake pans halfway through baking, until cakes are springy to the touch and a wooden pick or skewer inserted in center of each comes out clean, 20 to 25 minutes.
-
10
Cool cakes in pans on racks 10 minutes, then invert onto racks.
-
11
Carefully peel off parchment, then cool cakes completely.
-
12
Bring wine, sugar, and cardamom to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 1 cup, 6 to 8 minutes.
-
13
Strain syrup through a fine-mesh sieve and cool completely.
-
14
Beat together heavy cream, sour cream, sugar, and vanilla in a bowl with cleaned beaters until cream just holds stiff peaks.
-
15
Prick cake layers all over with wooden pick or skewer, then brush or pour syrup, little by little, evenly over each layer, letting syrup be absorbed before adding more.
-
16
Transfer 1 layer (flat side up) to a cake stand or plate, then spread with a rounded cup of cream.
-
17
Arrange some sliced strawberries in 1 layer over cream.
-
18
Turn second layer over and spread a thin layer of cream over top, then place it, with the aid of a spatula, cream side down, over layer of strawberries.
-
19
Continue making layers with cream, strawberries, and cake in same manner.
-
20
Spread top with remaining cream and decorate with remaining strawberries.
