Make filling: In a large bowl, combine strawberries, 2 tbsp. sugar, the zest, and juice. Let sit 10 minutes.
In a medium bowl, whisk cream with remaining 4 tbsp. sugar until it holds a stiff peak.
Assemble cake: Using a serrated knife, slice both cake layers in half horizontally. Set rounded tops aside to use as middle layers. Dollop 1 tbsp. whipped cream onto the center of a cake stand (to hold cake in place). Place 1 of remaining layers on stand, cut side up. Spread with about 3 tbsp. jam. Sprinkle with about one-quarter of the sweetened strawberries, along with some juice. Then dollop one-quarter of the cream over strawberries. Repeat with second and third cake layers, using the reserved rounded tops.
Place the remaining layer on the top of the cake, cut side down. Mound the remaining whipped cream in the center and spread to about 1 in. from the edge, then sprinkle with remaining strawberries.
What a summertime treat this cake is!
The butter cake recipe needed 10 additional minutes to bake but results were perfect. For those who have never cut cake layers in half such as myself, there are several how-tos on the net you will want to check out before you cut, making sure the cake has cooled very thoroughly before handling. (curiously, none of the how-tos detail how my fiance showed me how to do - ?? who knew?? - using a cookie sheet as the cutting guide).
i used the Gaviota variety of strawberries with a scant 2 tbsp of sugar and nixed the sugar entirely in the whipped cream. There's enough sweet without it.
This cake was casual and fun and a total hit. Will definitely do again!
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