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1
In a small saucepan, heat 1/4 cup sugar and 1/4 cup water over high heat, stirring, until sugar dissolves.
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2
It will thicken slightly.
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3
Remove pan from heat and stir in 2 Tbsp.
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4
lemon juice.
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5
Set syrup aside.
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6
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
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7
In a large metal bowl, whisk eggs with 1 cup sugar.
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8
Place bowl over a large pan filled partway with water; place pan over medium heat.
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9
Heat until mixture is lukewarm and sugar has dissolved, whisking well.
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10
Remove from heat.
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11
With electric mixer at high speed, beat egg mixture for 10 minutes, until thick and lemon-colored, scraping bowl occasionally with rubber spatula.
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12
In small bowl, mix flour and salt.
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13
Sift flour mixture over egg mixture; fold in just until blended.
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14
Then fold in vanilla, melted butter, lemon zest (if using) and 2 Tbsp.
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15
lemon juice.
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16
Divide batter among pans.
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17
Bake 15 to 20 minutes, or until cake is golden and springs back when touched.
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18
With small knife, loosen layers from sides of pans; immediately invert onto wire racks to cool.
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19
Brush layers with reserved syrup.
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20
Slice 1 pint of strawberries, leaving the other pint whole.
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21
In a large bowl, toss sliced berries with 2 Tbsp.
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22
sugar; let sit until sugar dissolves.
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23
In a chilled bowl, with cold beaters on an electric mixer, beat cream until thickened.
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24
Add 2 Tbsp.
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25
remaining sugar and vanilla; beat until stiff peaks form.
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26
Place one cake layer on a serving platter.
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27
Spread about half the whipped cream over the top.
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28
Using a slotted spoon, remove sliced strawberries from bowl, shaking off excess liquid.
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29
Spread berries on top of cream.
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30
Place second cake layer on top; spread remaining whipped cream over.
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31
Place whole berries, tip side up, on top of cake.
