Yield
Makes 15 servings

Angie Beachy's divine cake layers inspired us to bake in a jellyroll pan, and then stack the halves with a simple strawberry-lemon filling.

How to Make It

Step 1

Line a lightly greased 15- x 10-inch jellyroll pan with parchment paper; lightly grease parchment paper.

Step 2

Combine cake flour and next 3 ingredients in a large bowl.

Step 3

Whisk together eggs and next 5 ingredients in a medium bowl until blended; whisk into dry ingredients just until blended. Pour batter into prepared pan.

Step 4

Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto a wire rack, and remove parchment paper; let cool completely. Transfer cake to a large cutting board.

Step 5

Cut sheet cake in half to make 2 squares. Place 1 cake layer on a serving plate; spread top with half of Strawberry-Lemon Filling. Top with remaining cake layer. Spread remaining filling over top.

Step 6

Beat whipping cream and sugar at high speed with an electric mixer until stiff peaks form; spoon into a 1-gallon zip-top plastic freezer bag, press whipped cream into one corner of bag removing excess air, and snip a 1/4-inch hole in corner of bag. Pipe whipped cream vertically onto cake sides.

Ratings & Reviews

melavar13's Review

joeysmom0921
May 30, 2012
Couldn't disagree more with the other review. I made this cake for years for parties and always received rave reviews. I just moved home after living overseas for 3 years without a kitchen and this is the recipe I immediately went back to for my 4th of July party planning. This cake is delicious, light and has bright fresh flavors- perfect for summer.

Mishka's Review

Mishka
April 17, 2013
After making this cake the first time it has been the cake request in the future. Absolutely delicious. Tart cake with sweet strawberry topping. Highly recommend others trying it.

mel5516's Review

melavar13
December 20, 2009
Warning: This recipe will use all your mixing bowls and saucepans in the kitchen. The cake is only slightly lemony and the strawberry filling is a weird consistency. Assembly is a nightmare - strawberry topping slides off the top and the whipped cream drops off the sides. A lot of work for just OK-tasting cake.