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1
Heat oven to 350u00b0F. Beat the egg whites with 3 tbsp cold water until stiff. While still beating, slowly add 3/4 cup sugar, 1/2 tsp vanilla extract and a pinch of salt. Stir in the egg yolks one at a time, then fold in the flour, baking powder and 1/3 cup cornstarch.
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2
Gently stir in lemon zest and 2 tbsp poppy seeds, then transfer to a parchment paper lined 10 inch cake pan and bake for 25 minutes. Allow to cool on a wire rack for about 3 hours.
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3
Mix together 2 tbsp cold water and 2 tbsp cornstarch. Bring the juice of 1 lemon and 2 tbsp sugar to a boil, add the cornstarch mixture and stir for about 1 minute until thickened.
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4
Dissolve gelatin according to package instructions. Place the whole strawberries in a blender along with the lemon mixture, powdered sugar and 1/2 tsp vanilla extract and puree until smooth. Stir in the cream cheese and gelatin until fully incorporated. Beat 1 2/3 cups whipping cream until stiff and fold in to the mixture.
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5
Take the cake from the pan, remove the parchment paper and cut cake into 3 layers. Build the cake by layering cake, 1/2 lb cut strawberries, half the strawberry cream, another layer of cake, the remaining half of the strawberry cream and the final layer of cake. Refrigerate for 3 hours
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6
Mix 1/4 cup cream and 1/2 cup lemon juice until smooth. Whip 1 cup cream until stiff and stir in the lemon juice mixture. Spread all over the cake, refrigerate for another 20 minutes then serve topped with the remaining halved strawberries and 1 tbsp poppy seeds.
