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1
Preheat oven to 350 degrees (175 C.).
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2
Sift together the cake flour, sugar, baking powder and salt into a mixing bowl.
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3
Add the butter and half the milk.
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4
Beat with an electric mixer at medium speed for two minutes, scraping the bowl occasionally.
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5
Add the remaining milk, lemon extract, vanilla extract and the egg yolks.
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6
Beat with the electric mixer for another two minutes.
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7
Pour the batter into two buttered layer-cake pans that have been lined with parchment paper.
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8
Bake in a preheated 350 degree (175 C.) oven for 30 minutes, or until a cake tester inserted in the centers of the layers comes out clean.
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9
While the cake is cooling, wash and hull the strawberries.
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10
Fold the chopped strawberries into one cup of the whipped cream.
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11
Place one cake layer, top side down, on a serving plate.
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12
Spread it with the strawberry-cream filling.
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13
Top with the second cake layer, top side up (I'd put the bottom side up myself, in order to make a flat surface).
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14
Slice the reserved strawberries lengthwise.
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15
Arrange the sliced strawberries on top of the cake, starting at the outer edge and placing the slices with their pointed ends toward the edge of the cake.
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16
After the first circle of berries is complete, continue placing the berries in this manner until the top is covered.
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17
Refrigerate the cake for 10 minutes.
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18
Melt the red currant jelly in a small saucepan over low heat, stirring constantly.
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19
Carefully spoon or brush the hot jelly over the strawberries.
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20
Spread some of the remaining whipped cream around the sides of the cake.
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21
Spoon the rest of the whipped cream into a pastry bag fitted with a No.
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22
190 drop flower tube.
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23
Pipe rosettes between the strawberry points around the rim of the cake.
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24
Then change to a No.
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25
24 star tube and fill-in the spaces.
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26
Finally, change to a No.
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27
71 leaf tube, and pipe a border around the bottom edge of the cake.
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28
If you do not wish to decorate the cake with decorating tips, spoon the remaining cream in small puffs on the top of the cake between the strawberries.
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29
Refrigerate the cake until time to serve.
