The Finns are crazy about strawberries and my mother’s kitchen is always full of them. This is the cake my mother still makes for a celebration. It is so lovely; really pure and pretty, just like the Finns.
Put the flour and sugar in a bowl with 1 teaspoon of the baking powder. Mix in the butter and then stir in the milk. Add the egg yolks and vanilla and beat in well. Whisk the egg whites to soft peaks, incorporating the rest of the baking powder when the eggs have started fluffing up. Fold the whites into the cake mixture.
Pour the batter into the cake tin and
Clean the strawberries and hull them (leave a few unhulled, if you prefer to see them that way on top of the cake). Dice about half the strawberries and sprinkle with a little lemon juice and 1 tablespoon of the icing sugar. Whip the cream into stiff peaks with the remaining icing sugar. Mix the diced strawberries with about a third of the whipped cream and spoon over the bottom of the cake. Put the other half of the cake on top and thickly spoon the remaining cream over the top and side, then decorate with the rest of the strawberries. This is best eaten immediately. Any leftovers will keep for a day in the fridge.
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