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1
Trim and slice strawberries and in a bowl stir together with sugar and lemon juice.
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2
Let strawberry mixture stand at room temperature, stirring occasionally, 4 hours.
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3
In a large sieve set over a bowl drain strawberry mixture and reserve strawberries and liquid separately.
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4
In a saucepan whisk together all custard ingredients except Punsch until combined well.
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5
Bring mixture to a boil over moderate heat, whisking constantly, and simmer, whisking constantly, 1 minute.
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6
Whisk Punsch into custard and transfer to a heatproof dish.
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7
Cool custard, its surface covered with a round of wax paper.
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8
Chill custard, covered, at least 3 hours, or until cold, and up to 2 days.
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9
Preheat oven to 350 F. Butter two 9- by 2-inch round cake pans and line bottoms with rounds of wax paper.
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10
Butter paper and dust pans with flour, knocking out excess flour.
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11
Into a small bowl sift together flour, baking powder, and salt.
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12
In bowl of a standing electric mixer combine eggs and sugar and beat, beginning at moderate speed and gradually increasing to high speed, for a total of 9 to 10 minutes, or until very thick and pale and mixture forms a ribbon when beaters are lifted.
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13
Transfer egg mixture to a large bowl (for ease of folding).
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14
Sift one third flour mixture over egg mixture and with a large rubber spatula fold in gently but thoroughly.
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15
Sift and fold remaining flour mixture into egg mixture in 2 more batches in same manner.
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16
Fold in butter and vanilla gently but thoroughly.
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17
Divide batter between pans, smoothing tops, and bake in middle of oven, rotating pans on oven rack after 15 minutes (to ensure even baking), a total of 25 to 30 minutes, or until cake is springy to the touch and a tester comes out clean.
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18
Cool cake layers in pans on racks 10 minutes and invert onto racks.
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19
Peel off paper and cool completely.
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20
Layers may be made 1 day ahead of cake assembly and kept, wrapped tightly in plastic wrap, at room temperature.
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21
With a long serrated knife halve each cake layer horizontally to make a total of 4 layers.
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22
Put 1 cake layer, cut side up, on a serving plate and top with half of reserved strawberry slices, arranging them in an even layer.
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23
Drizzle half of reserved strawberry liquid evenly over berries.
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24
Top filling with second cake layer, cut side down.
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25
Whisk custard until smooth and spread layer evenly with custard.
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26
Top custard with third cake layer, cut side up.
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27
Spread layer evenly with remaining strawberries and drizzle with remaining strawberry liquid.
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28
Top filling with remaining cake layer, cut side down.
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29
Chill cake, covered with plastic wrap, at least 8 hours and up to 1 day.
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30
In a chilled bowl beat cream with sugar until cream just holds stiff peaks.
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31
Spread frosting over top and sides of cake.
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32
Cake may be frosted 4 hours ahead and chilled.
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33
Bring cake to cool room temperature before serving.
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34
Garnish top of cake with strawberries.
