½ cup lemon juice (120 mL), about 2 lemons freshly squeezed
1 tablespoon lemon zest
1 cup whole milk (235 mL)
2 ¼ cups all-purpose flour (280 g)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups heavy whipping cream (470 mL)
½ cup strawberry jam (160 g)
2 cups strawberry (300 g), sliced
Nutrition Info
Calories 762
Fat 56g
Carbs 62g
Fiber 2g
Sugar 31g
Protein 10g
How to Make It
1. Step
Preheat your oven to 350°F (180°C).
2. Step
Grease three 8-inch (20 cm) tins with butter or cooking spray, then sprinkle with flour to cover all sides, shaking off any excess. Cut out three rounds of parchment paper to fit in the bottom of each tin.
3. Step
In a large mixing bowl, combine the eggs and sugar and use a hand mixer to beat until it has tripled in volume and is thick and pale yellow in color.
4. Step
Continue blending and gradually add the olive oil. Add the vanilla extract, lemon zest, lemon juice, and milk, and mix until smooth.
5. Step
Sift in the flour, baking powder, baking soda, and salt. Using a rubber spatula or wooden spoon, gently incorporate into the liquid batter until just combined. Be careful not to over-mix.
6. Step
Evenly divide the batter into the three baking tins.
7. Step
Bake for 20-25 minutes, until cakes are lightly golden and fork comes out clean from the center.
8. Step
Allow cakes to cool into the pan for 10 minutes before transferring to a baking rack to cool completely.
9. Step
Using a hand mixer, whisk the heavy whipping cream until soft peaks form. Add in the strawberry jam whisking together until fully incorporated and peaks are stiff.
10. Step
Keep in the fridge until ready to use.
11. Step
To assemble, start with a bottom layer of cake. Cover top with a generous amount of icing, followed by an even layer of sliced strawberries. Repeat with the remaining layers.
12. Step
Finish the cake by icing the top and sides with icing, and garnishing the top with remaining strawberries.
