Lemon Poppy Seed Cake with Strawberries brought by Angela

INGREDIENTS

White Chocolate Frosting
21⁄2 cups cold heavy cream
6 oz white chocolate, chopped

Cake
2 1⁄4 cups cake flour
1 1⁄2 tsp baking powder
2 Tbsp poppy seeds
1⁄4 tsp salt
1 1⁄2 cups sugar
1 1⁄4 sticks (1⁄2 cup plus 2 Tbsp) unsalted butter, softened
1 1⁄2 Tbsp grated lemon zest
2 Tbsp lemon juice
Whites from 3 large eggs plus 1 whole egg
1 cup whole milk
8 Tbsp strawberry jam
1 lb strawberries (reserve 4 small whole berries for garnish), hulled and sliced

PREPARATION
1. Frosting: Pour 1 cup of the cream into a 4-cup glass measure; bring to a simmer in microwave, about 2 minutes; add white chocolate. Let stand 2 minutes. Whisk until smooth; refrigerate while making cake.

2. Cake: Heat the oven to 350°F. Line bottom of two 8 x 2-in. round cake pans with parchment or wax paper; coat pans and paper with nonstick cooking spray.

3. In a medium bowl, whisk together flour, baking powder, poppy seeds and salt. Beat sugar, butter, lemon zest and juice with mixer at medium speed until light and fluffy, about 3 minutes. Beat in egg whites and whole egg until smooth. With mixer on low, alternately beat in flour mixture and milk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans and smooth tops with spatula.

4. Bake for 35 to 40 minutes, until a wooden pick inserted in the centers comes out clean. Cool in pans on wire rack 10 minutes. Loosen edge of cakes with knife; invert onto the rack and remove parchment paper. Turn cakes right side up. Cool completely.

5. To finish the frosting: In large bowl, beat chilled white-chocolate mixture with remaining 1 1⁄2 cups cold cream until stiff peaks form.

6. To assemble cake: With a serrated knife, halve cakes horizontally. Place 1 layer on a serving plate, cut side up; spread with 2 Tbsp of the jam. Spread a scant 2⁄3 cup frosting over jam. Arrange one third of the sliced strawberries evenly over frosting. Top with a second cake layer; spread with another 2 Tbsp jam, frosting and a layer of berries. Repeat with a third layer. Brush the cut side of remaining cake layer with remaining jam and place jam-side down on top. Cover cake with remaining frosting. Decorate with reserved berries.