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1
Heat oven to 350 degrees.
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2
Grease a 9-inch round cake pan with butter or cooking spray.
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3
Line with baking paper and grease the parchment.
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4
Cut off tops of strawberries and thinly slice half of them, leaving remaining berries whole.
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5
Mix sliced strawberries with superfine sugar and half the lemon zest.
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6
Set aside.
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7
In a small bowl, whisk together flour, baking powder and salt.
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8
In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds.
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9
Gradually pour in 230 grams (1 1/4 cups) granulated sugar and whip on high speed until mixture is a pale yellow color and has thickened enough to mound onto itself when beater is lifted, 1 to 3 minutes.
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10
Using a rubber spatula, gently and patiently fold flour mixture into egg mixture.
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11
Fold in milk, vanilla and butter until completely combined.
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12
Gently pour batter into prepared pan and bake until golden brown and firm to the touch, 30 to 35 minutes.
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13
Let cool 10 minutes in pan.
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14
Invert cake onto a cooling rack and peel off baking paper.
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15
Let cool completely.
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16
Meanwhile, in a small pot, whisk together remaining 100 grams ( 1/2 cup) granulated sugar, 1/4 cup water and the pepper.
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17
Simmer on medium heat until sugar is dissolved and mixture has reduced by half, about 5 minutes.
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18
Remove from heat and stir in remaining lemon zest.
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19
Whip heavy cream and vanilla until soft peaks form.
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20
Using a serrated knife, horizontally slice cake in half.
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21
Generously brush each cut side with lemon-pepper syrup.
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22
Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it.
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23
Spread half the whipped cream over sliced strawberries and gently place the other cake half on top.
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24
Spread remaining whipped cream over top and sides of cake (or mound it all on the top).
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25
Garnish with whole strawberries and drizzle with more lemon-pepper syrup for serving.
