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1
For the cake: Preheat the oven to 350 degrees F.
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Grease a 9-inch round cake pan with butter and dust with flour, tapping out the excess.
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Set aside.
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4
In a medium bowl, whisk together the flour, baking powder and salt.
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5
Beat the butter in a large bowl until fluffy, about 2 minutes.
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Add the sugar and continue to beat until very fluffy, about 2 minutes longer.
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In a small bowl, whisk the eggs and cream.
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Add half the flour mixture and half the egg mixture to the creamed butter and beat until combined.
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Repeat with the remaining flour and egg mixture.
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Add the lemon zest and vanilla and beat the batter on medium-high speed for an additional 1 to 2 minutes.
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Transfer the batter to the prepared cake pan, spread the top evenly and bake until a toothpick inserted into the center comes out clean and the top sprigs back to the touch, 40 to 45 minutes.
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Cool in the pan 10 minutes, and then turn out onto a wire rack and cool completely.
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13
While the cake bakes and cools, make the filling: Combine the rhubarb with the sugar and 1/4 cup water in a medium pot.
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Bring to a simmer over medium heat and continue to cook, stirring, until the rhubarb cooks down into a thick puree, 18 to 20 minutes.
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Cool completely, and then fold in half the strawberries.
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Stir the sugar into the remaining berries.
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For the whipped cream: When ready to assemble the cake, whip the cream with the sugar and vanilla until stiff peaks form.
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18
Using a serrated knife, slice the cake in half horizontally and place the bottom half on a cake stand or serving plate, cut-side up.
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Spread with 1 cup of the whipped cream, stopping about 1/2 inch from the edge of the cake and top with the strawberry-rhubarb mixture.
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Place the second half of the cake, cut-side down, over the strawberry-rhubarb filling and spread the remaining whipped cream over top, going close to the edge of the cake.
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Garnish with the remaining sliced strawberries.
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NOTE: To make this cake ahead, you can fully assemble and chill up to 4 hours ahead of time without the sliced strawberry and sugar garnish.
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Top with the sliced strawberries before serving.
