|For the cake|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Unsalted butter||2 1⁄3 Tablespoon, chilled and cut into small pieces (2/3 Cup)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Lemon curd||1 1⁄2 Cup (24 tbs)|
|For the icing|
|Confectioners sugar||1 1⁄4 Cup (20 tbs)|
|Freshly squeezed lemon juice||1 Tablespoon|
|For the garnish|
|Superfine sugar||2 Tablespoon, sifted|
First, prepare the cake.
On a board or work surface, sift the flour into a mound.
Make a well in the center, and add the butter, sugar, egg yolks, and vanilla.
Incorporate the flour into the other ingredients, then knead together until the mixture forms a smooth paste.
Gather into a ball, wrap in plastic, and refrigerate for 1 hour.
Preheat the oven to 350° F.and lightly butter three baking sheets.
Divide the dough into thirds.
Roll each out into an 8-inch round about Winch thick.
Flute the edges with the back of a fork and prick all over with the tines.
Transfer to the baking sheets and bake until lightly browned and a knife comes out clean when inserted in the center, about 10 minutes.
Remove to wire racks and cool completely.
To prepare the filling, whip the cream until soft peaks form.
Fold in the lemon curd.
Keep chilled until ready to assemble the cake.
To prepare the icing, combine the sugar, water, and lemon juice in a large mixing bowl.
Stir vigorously until smooth and fairly thick.
To assemble the cake, first remove the zest from one of the lemons, avoiding the bitter white pith, and julienne the zest.
Cut the remaining lemon in half lengthwise and remove seeds.
Slice into thin half-rounds.
Spread a layer of filling evenly on two rounds of shortcake and stack them.
Spread the icing over the top layer, and decorate with the lemon zest, slices of lemon, strawberry halves, and superfine sugar.