12 tbsp unsalted organic butter, room temp and softened
1 ¾ cup sugar
4 whole eggs
¾ cup greek yogurt
1 tsp vanilla extract
Lemon zest from 1 lemon
2 cups flour
¼ cup cornstarch
1 tsp baking soda
½ tsp sea salt
1 quart (1.5 lbs) fresh organic strawberries
2-4 tbsp sugar
2 cups organic heavy cream
1 tsp vanilla extract
½ cup warm water
½ package unflavored gelatin powder
Variations: You can whip some of the strawberries into a portion of the cream to create one layer that is more blended.
Method
Preheat your oven to 350°. Butter and flour two 8 inch cake pans or two deep 6 inch cake pans (that is what I used for the photo of the cake above.)
Sift the dry ingredients together into a bowl – flour, cornstarch, baking soda and salt.
In another bowl or preferably a Kitchen Aid mixer, cream the butter and sugar together until it is light and fluffy which should take about 5 minutes. Add the eggs one at a time, mixing for ½ minute between each egg. Add the yogurt, vanilla extract and lemon zest.
Mix the flour into the wet mixture one cup at a time, folding in gently with a spoon ( do not combine with the mixer.) Divide the batter into the cake pans. Bake for 25 – 30 minutes depending on which pans you are using – you may need to bake a bit longer (35 mins) if using the deeper pans. Test with a toothpick to see if it comes out clean. (you can also use a piece of spaghetti if you do not have a toothpick!) When done let the cakes rest for 10 minutes before turning them out onto a wire rack to continue cooling.
In the meantime – while the cakes are baking or cooling, rinse, hull and slice the berries. Mix in 2 tablespoons of sugar and toss. Let sit for 15 minutes or more to macerate.
Warm ½ cup water and add the gelatin. Let sit for 5 minutes until a gel forms.
In a medium bowl or the Kitchen Aid mixer add 1 tbsp sugar to the heavy cream. Whip until soft peaks start to form. Whip in the vanilla extract. Heat the gelatin mixture in the microwave for 30 seconds to soften. Add 2 tablespoons one at a time to the cream and continue to whip until stiff peaks form. The gelatin will help to stabilize the cream when you spread it onto the cake.
Assemble the cake
Slice each cake horizontally to make 2 layers. Slice away the rounded top on each cake to create a flat surface. Place one layer on the cake platter you will use to serve. Cover with a layer of whipped cream and ⅓ of the strawberries. Repeat until all layers have been stacked and top with more whipped cream and any remaining strawberries.
