Cake adapted from the Lemon Mousse Cake from Style Sweet CA
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:
1 batch Strawberry-top infused whipped cream
Preheat the oven to 350˚F. Grease and flour 1 rimmed baking sheet and set aside. In a large bowl, sift the cake flour, baking powder, and salt. Whisk together and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the oil, sugar, and lemon zest. Turn mixer speed down to low, and add in the egg yolks, one at a time. Turn the mixer up to medium speed and beat for 2-3 minutes, or until pale in color. Scrape down the sides of the bowl.
With the mixer on low speed, add in half of the flour, baking powder, and salt mixture. Stir in the lemon juice and water.
Add in the remaining dry ingredients and mix until thoroughly combined. Using a spatula, scrape down the bowl of all of the batter and transfer to a large mixing bowl.
Clean bowl of the electric mixer and dry completely. Attach the whisk attachment to the stand mixer, and add in the egg whites to the bowl. Add in the cream of tartar, and whisk on high until medium-stiff peaks form.Carefully fold the egg whites in the cake batter. Pour into prepared sheet pan.
Arrange cake pans in the middle rack of the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool in the pan for 15 minutes before flipping onto a cooling rack. Once cake is completely cooled, cut each cake into 1 - 2 inch cubes.
For the strawberries, combine strawberries, sugar, vanilla, lemon, salt, and cardamom and let sit for at least 15 minutes.
Using a large trifle cake stand or large glass bowl, add a layer of cake cubes. Next, add macerated strawberries, followed by a layer of strawberry-top infused whipped cream. Repeat until trifle is full. Enjoy immediately or store in fridge before serving.