strawberry cream cake

This strawberry cream cake is based on my grandma's strawberry shortcake.

Strawberry Cream Cake

For cake (from Martha Stewart's Baking Handbook):
1 c. all-purpose flour
1/4 c. cornstarch
6 large whole eggs, plus 4 large egg yolks, room temperature
1 c. sugar
1/4 tsp. salt
1 tsp. vanilla
3/4 c. vegetable oil

Preheat oven to 350 degrees. Butter two 9-inch round cake pans; set aside.

Into a large bowl, sift together flour and cornstarch; set aside. In the bowl of an electric mixer fitted with the whisk attachment, combine the whole eggs, egg yolks, granulated sugar, salt, and vanilla extract. Beat on high speed until thick and pale (it should hold a ribbon-like trail on the surface when the whisk is raised), about 5 minutes; scrape down the sides of the bowl as needed.

Add flour mixture to egg mixture. With mixer on low speed, beat until just combined. Add oil in a steady stream, mixing until just combined. Remove bowl from mixer. Using the whisk, fold mixture several times.

Divide batter between pans, and smooth with an offset spatula. Bake, rotating pans halfway through, until the cakes are springy to the touch and a cake tester inserted in the centers comes out clean, about 30 minutes.

Immediately invert cakes onto a wire rack, Then reinvert cakes, and let them cool completely, top sides up.

For filling:
2 pints strawberries, hulled and sliced
1/2 c. sugar
1 1/2 tsp. lemon zest
4 tbs. cornstarch

Combine strawberries, sugar, lemon zest, and 1/4 c. water in a heavy saucepan. Bring to a boil, then lower heat, and let simmer until slightly thickened, 8 to 10 minutes. In a small bowl, mix cornstarch with 3 tbs. water. Add cornstarch-water mixture to pot, and let cook for 3 to 5 more minutes, until thickened. Remove from heat, and let cool completely.

For topping:
1 pint heavy cream
1/3 c. confectioners sugar
1 tsp. vanilla extract

Combine cream, confectioners sugar, and vanilla in the bowl of an electric mixer. Beat until stiff peaks form.

For cake assembly:
1/2 pint strawberries

Cut cakes in half horizontally to create 4 cake layers. Layer cakes with strawberry filling. Cover cake in whipped cream, and decorate top with strawberries.