Cream and strawberry cake

Instructions

• 1 To make your cream and strawberry cake, start by preparing the sponge cake base. In a bowl, beat the eggs with 200g of sugar using an electric mixer for about 15 minutes. When the mixture is light and fluffy, gradually add the sifted flour, incorporating it by hand with a spatula, taking care not to deflate the eggs. Finally, stir in the lemon zest and pour the mixture into a greased and floured pan. Bake in a preheated oven at 180°C (350°F) for about 35 minutes. Once ready, remove the base from the oven and let it cool.
• 2 For the filling, wash and clean the strawberries, chopping them into small pieces. Leave a few aside for decoration. Place them in a bowl with 50g of sugar and two tablespoons of cold water. Stir and strain through a sieve after letting the mixture rest in the refrigerator for half an hour. Set aside the resulting syrup for later.
• 3 In a bowl, whip the fresh liquid cream until stiff. Divide it into two separate bowls, placing 1/3 of the mixture in the first bowl and 2/3 of the mixture in the second. Pour half of the strawberries into the first bowl and stir.
• 4 Cut the sponge cake in half, creating two layers. Brush the first layer with the syrup prepared earlier. Add the whipped cream and strawberries and smooth the surface. Now add the second half of the strawberries, scattering them over the layer. Cover everything with the second layer of sponge cake.
• 5 Take the whipped cream (previously white) and place half of it in a piping bag. Spread the other half with a spatula over the surface and edges of the cake, covering it completely. Decorate as desired with the cream and sliced strawberries. Refrigerate your cream and strawberry cake and serve cold.