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For the cake:
3 cups cake flour
3 tsp. baking powder
1/4 tsp. salt
3/4 cup canola, vegetable, or grapeseed oil
1-1/2 cups granulated sugar
Zest of 2 lemons
9 egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons water
12 egg whites
3/4 teaspoon cream of tartar
For the strawberries:
1 lb Driscoll's Strawberries, hulled and sliced
1/4 cup granulated sugar
1 vanilla bean, scraped
Juice of one lemon
Pinch of salt
Pinch of cardamom
For the Whipped Cream:
2 cups heavy cream
Strawberry tops and trimmings from 1 lb of Driscoll's Organic Strawberries, rinsed and dried
¼ cup granulated sugar
2 tsp vanilla extract
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