INGREDIENTS
6
large eggs, at room temperature (or sitting in warm water for about 10 minutes)
3/4 cup
caster sugar (can use regular sugar if needed)
1 tsp
vanilla
2 tsp
lemon zest
1 cup
all-purpose flour
2 tbsp
unsalted butter, melted
2 1/2
to 3 cups of chilled heavy whipping cream, adjust based on how thick you want the cream layers
5 tbsp
honey, add more or less to taste
1 tsp
vanilla
2 tsp
lemon zest
2
lbs of ripe strawberries, washed and sliced, reserve about 5-10 of the smallest and nicest ones (with leaves on) to decorate the top of the cake