• Preheat oven to 350 degrees F. Grease 13 x 9 x 2-inch baking pan. Line bottom with waxed paper; grease paper. Flour the inside of the pan and paper; tap out excess flour.

  • Begin to melt the butter in a large, heavy saucepan over medium heat. When the butter is about half melted, remove the saucepan from the heat. Add the lemon zest; stir until the butter is completely melted.

  • Stir sugar, lemon juice and salt into butter mixture in saucepan. Stir in eggs.

  • Add the baking powder and baking soda in pinches, breaking up any lumps with fingers; stir to thoroughly combine. When the mixture is foaming slightly, stir in the flour just until well blended. Stir in the milk until smooth.

  • Pour the batter into the prepared pan; spread evenly and smooth the top.

  • Bake in 350 degree F oven for 25 minutes or until a wooden pick inserted in the center of the cake comes out clean.

  • Cool cake in pan on wire rack for 15 minutes. Invert cake onto rack; remove waxed paper. Cool cake completely.

  • When cake is completely cooled, cut crosswise into 3 equal pieces.

To prepare Filling:

  • Thinly slice about 1 cup of strawberries. Cut remaining berries in half. Beat together heavy cream, 10X sugar and vanilla in small bowl until soft peaks form.

  • Spread about 3/4 cup of whipped cream over the top of one of the cake layers. Top with a layer of 1/3 cup strawberry slices. Garnish with mint leaves. Makes 12 servings.

Nutrition Facts

333 calories; 20 g total fat; 98 mg cholesterol; 199 mg sodium. 35 g carbohydrates; 4 g protein;