Cake batter ingredients:
1/2 C half and half
1 tsp vanilla
1 C 1 tbsp all-purpose unbleached flour
3/4 C 2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
6 tbsp butter
*This will yield one eight inch round
For my three-layered cake I tripled the recipe.
3 cups of fresh or frozen strawberries
1/2 cup of sugar
6 Tblsp water
Set on stovetop to medium low and cook until desired thickness. Then set aside.
1 stick of unsalted butter
zest of one large lemon
lemon juice of one large lemon
4 cups of powdered sugar
Beat all together until smooth
Fresh stabilized whipped cream:
3 tsp of unflavored gelatin
12 tsp of cold water
In a small pan, combine gelatin and cold water; let stand until thick.
Place over low heat, stirring constantly, just until the gelatin dissolves.
Remove from heat; cool (do not allow it to set).
3 cups whipping cream
8 Tbsp of powder sugar ( can add more to reach desired sweetness)
Whip the cream with the confectioner’s sugar, until slightly thick.
While slowly beating, add the gelatin to whipping cream.
Whip at high speed until stiff.
18-20 large fresh strawberries to garnish cake
Starting with base layer add lemon butter cream and evenly spread on top, then add enough glaze. Continue this with each layer except third top layer. After all layers are sandwiched together, begin to coat entire cake with stabilized whipped cream. Take a piping bag and decorate your edges as you prefer. Lastly, add glaze to center top and place 18-20 fresh strawberries in center. Refrigerate until ready to eat. Enjoy!