It's National Strawberry Day!
Jar of Strawberry Heaven
Cake
6 eggs
1 and 3/4 cups sugar
zest of 1 lemon plus 1tbs lemon juice
2 tablespoons orange juice
6 tablespoons oil
6 tablespoons water
2 cups flour
2 teaspoons Baking Powder
Cream
2 9-oz. container non-dairy whipping cream
1 pound frozen strawberries, thawed
1 teaspoon Vanilla Extract
1/2 cup Confectioners' Sugar
1 teaspoon freshly squeezed lemon juice
Strawberries
1 pint strawberries, cut into slices
3 basil leaves, cut into very thin slices
2 teaspoons lemon juice
3 tablespoons sugar
Prepare Dessert
1) Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2) Line two 9x13-inch pans or one large roasting pan with Gefen Parchment Paper, beat eggs on high speed for 10 minutes, adding the sugar in slow intervals.
3) Add the remaining cake ingredients and beat for just a few more seconds, just until incorporated.
4) Pour into lined pans and bake for 45–50 minutes or until the top springs back and a toothpick inserted comes out clean. Let cool.
5) Prepare the strawberry whip: Beat the whipping cream, and then add remaining ingredients.
6) Meanwhile, macerate the strawberries by combining them with sugar and basil, if using, and lemon juice. Let the strawberries rest at room temperature for 20 minutes until the strawberries are juicy and the sugar has dissolved.
7) Use a glass or the lid of a jar to cut circles out of the cake, and place a cake circle at the bottom of each jar.
8) Top with a few spoons of the macerated strawberries and some strawberry whip.
9) Garnish with strawberries and lemon peel, or basil.
