Strawberry Shortcake with Lemon-Pepper Syrup - unsalted butter

Method

• Heat oven to 350 degrees.
• Grease a 9-inch round cake pan with butter or cooking spray.
• Line with baking paper and grease the parchment.
• Cut off tops of strawberries and thinly slice half of them, leaving remaining berries whole.
• Mix sliced strawberries with superfine sugar and half the lemon zest.
• Set aside.
• In a small bowl, whisk together flour, baking powder and salt.
• In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds.
• Gradually pour in 230 grams (1 1/4 cups) granulated sugar and whip on high speed until mixture is a pale yellow color and has thickened enough to mound onto itself when beater is lifted, 1 to 3 minutes.
• Using a rubber spatula, gently and patiently fold flour mixture into egg mixture.
• Fold in milk, vanilla and butter until completely combined.
• Gently pour batter into prepared pan and bake until golden brown and firm to the touch, 30 to 35 minutes.
• Let cool 10 minutes in pan.
• Invert cake onto a cooling rack and peel off baking paper.
• Let cool completely.
• Meanwhile, in a small pot, whisk together remaining 100 grams ( 1/2 cup) granulated sugar, 1/4 cup water and the pepper.
• Simmer on medium heat until sugar is dissolved and mixture has reduced by half, about 5 minutes.
• Remove from heat and stir in remaining lemon zest.
• Whip heavy cream and vanilla until soft peaks form.
• Using a serrated knife, horizontally slice cake in half.
• Generously brush each cut side with lemon-pepper syrup.
• Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it.
• Spread half the whipped cream over sliced strawberries and gently place the other cake half on top.
• Spread remaining whipped cream over top and sides of cake (or mound it all on the top).
• Garnish with whole strawberries and drizzle with more lemon-pepper syrup for serving.