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1
Set the rack in the middle of the oven and preheat the oven to 350 degrees F. Line two 9-inch by 2-inch round cake pans with parchment paper (do not grease the pans).
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2
In a bowl, sift together the flour and baking powder.
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3
Whisk in 1/2 cup of the sugar.
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4
In another bowl, whisk together the oil, water, vanilla, and egg yolks.
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5
In a third bowl, using a mixer with the whip attachment, beat the egg whites, salt, and cream of tartar.
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6
When the egg whites get foamy, slowly add the remaining 1/4 cup of sugar, beating until stiff peaks form.
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7
Whisk the dry ingredients into the wet ingredients, then fold the egg whites into the batter.
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8
Divide the batter between the two cake pans.
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9
Bake just until a toothpick comes out clean, about 15 minutes.
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10
Let the cakes cool in the pans on wire racks for 15 minutes.
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11
Run a thin knife around the edges of the cake pans to loosen the cakes, then invert the cakes onto the racks.
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12
Peel off the parchment, and let cool completely.
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13
In a bowl, stir together the strawberries, sugar, and lemon zest.
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14
Set aside for 30 minutes to macerate.
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15
To whip the cream: In the bowl of a mixer fitted with the whip attachment, on medium-high speed, beat the cream, sugar, and vanilla to medium-stiff peaks.
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16
Do not overbeat.
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17
To assemble the cake, place one cake layer on a cake plate.
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18
Top with half the macerated strawberries.
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19
Top the strawberries with half the whipped cream.
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20
Gently place the second cake layer on top of the whipped cream.
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21
Top with the remaining half of the macerated strawberries and the remaining half of the whipped cream.
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22
If you like, decorate the top with the strawberries, dust with confectioners sugar, and serve.
