Line a lightly greased 15- x 10-inch jellyroll pan with parchment paper; lightly grease parchment paper.
Combine cake flour and next 3 ingredients in a large bowl.
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.
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.
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.
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.
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.
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.
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