Instructions

To make the cake:

1. Lower the oven rack to the lower third position and preheat the oven to 350F degrees. Spray the inside of a 8 x3 inch round cake pan with nonstick spray or grease thoroughly with butter (the pan must be 3 or 3 1/2 deep or the cake will overflow the pan), then line the bottom and sides with parchment paper. Set aside.
2. In a large bowl, sift together the flour and cornstarch, then whisk in the salt, baking powder, and baking soda. Set aside.
3. Beat the butter on high speed until smooth and creamy (about 1 minute). Add the sugar and beat on high speed for 2 minutes until well creamed.
4. Add the eggs and the vanilla. Beat on medium-high speed until combined.
5. With the mixer on low speed, add the dry ingredients in three additions alternating with the milk and sour cream, beginning and ending with the dry ingredients, and mixing after each addition just until incorporated. Do not overmix!!! (The batter will be slightly thick)
6. Spoon the batter evenly into the pan, smooth the top, and bake for 50-65 minutes or until a toothpick inserted into the center comes out clean (the time might vary depending on the pan you use, also every oven is different, but don’t dry it too much). Cover the cake loosely with aluminum foil if the top is browning quickly. Once done, remove from the oven and invert on a wire rack to cool completely.

To make the syrup:

1. Combine the granulated sugar, water, and lemon juice in a small saucepan over medium heat. Cook until the sugar has dissolved, stirring constantly. Remove from heat and set aside to cool.

Filling:

1. Whip the heavy cream until soft peaks form. Start adding powdered sugar gradually. Beat until really stiff peaks form. Mix in vanilla and set aside.

To assemble the cake:

1. Using a large, sharp knife, trim 1/10 inch from the top and the bottom of the cake to remove the browned surface, then slice the cake to get three rounds (each round should be about 3/4 to 1 inch thick).
2. Place the first round onto the serving dish and brush the top with 1/3 of the syrup. Spread a thin layer of the whipped cream (use about 1/2 cup), then arrange half of the sliced strawberries on top of the cream ( leave the rim empty. The strawberries will release juice, and it will color the cream around the cake if you place them all the way to the edges). Spread another layer of the whipped cream to cover the strawberries completely ( 1 cup of whipped cream should be enough).
3. Place the second cake layer and repeat the process (brush with 1/3 of the syrup, spread 1/2 cup whipped cream, arrange the strawberries, then spread 1 cup of whipped cream)
4. Place the last layer of the cake and brush with the rest of the syrup.
5. Cover the whole cake with a thin layer of whipped cream and set it in the fridge for at least 30 minutes. If the rest of the whipped cream is too thick to make a smooth layer on the top and edges of the cake, mix in a little milk to thin it out (about 1 tbsp should be enough). Garnish with strawberries and serve.
6. Store in the fridge.