Preparation

• Preheat the oven to 325 degrees, and lightly grease two 9-inch cake pans.

• Reserve ¼ of your strawberries for later use as decoration. Macerate the remaining strawberries in a bowl with lemon juice and 2 tablespoon of sugar for about 1 hour.

• Meanwhile, in a large bowl, combine the egg yolks, salt, 1 teaspoon of vanilla and 6 tablespoons of sugar. Using a whisk or electric beater, beat until the mixture turns pale yellow and falls in thick ribbons.

• Stir in the water and oil, then add the lemon zest.

• Fold in the sifted cake flour and baking powder until just incorporated.

• In a clean bowl, combine the egg whites with 5 tablespoons of sugar and beat until stiff.

• Fold the stiff egg whites into the yolk batter in two batches, and mix gently until blended.

• Pour into the pans evenly, and bake for 35 to 40 minutes, or until a cake-tester comes out clean. Let cool.

• Once cooled completely, invert the cakes onto a rack and slice in half horizontally.

• To make the cream: Beat the heavy cream, powdered sugar and 1 tablespoon of vanilla in a clean bowl until stiff peaks form.

• Scoop the cream onto each cake layer and decorate with the lemon-macerated strawberries before adding another layer of cake on top. Repeat with remaining ingredients. Adorn the top with cream and fresh strawberries. (If you’d like, you can frost the sides with any remaining whipped cream; I prefer to divide it evenly among the layers.)