Mint Whipping Cream:

1 1/2 cups heavy whipping cream

5 mint leaves, left whole

1 tablespoon powdered sugar, plus more if desired

1 teaspoon vanilla bean paste (or extract)

Lemon Cake:

1 stick (4-ounces) unsalted butter, room temperature, plus more if using for greasing pan

1 cup granulated sugar

2 tablespoons lemon zest, from approximately 2 whole (cleaned) lemons

2 large eggs, room temperature, light whisked with a fork to break the yolks

1 1/2 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1/2 cup low-fat buttermilk

Berries:

1 1/2 cups whole (hulled) strawberries, approximately 10-ounces

14-ounces mixed berries (blackberries and raspberries)

1/4 cup granulated sugar

1 tablespoon fresh lemon juice, from approximately 1 lemon

Method:

Mint Whipping Cream:

1.   In a small saucepan over medium – low heat, combine whipping cream and mint. While occasionally whisking, bring to a simmer – being careful to not scald or come to a boil. Remove from heat and allow to steep at room temperature for 1 hour. Transfer to a small measuring cup and place in the refrigerator along with a medium size metal bowl and whisk until cold, approximately 2 hours.

Lemon Cake:

2.   Preheat oven to 350ºF.

3.   Spray the bottom and sides of a 9-inch round spring-form pan with baking spray or melted butter. Line with parchment paper and then generously spray again with cooking spray – See kitchen note. Set to the side.

4.   In a medium size bowl, whisk together flour, baking powder, baking soda, and salt. Set to the side.

5.   In the bowl of a stand-mixer fitted with a paddle attachment, add room temperature butter, sugar and lemon zest. On medium – high speed, mix until pale and fluffy, approximately 2 – 3 minutes. Add eggs, one at a time, stopping the machine and scraping down the sides before the second addition.

6.   In two additions alternating with buttermilk, add flour and buttermilk mixing until just combined.

7.   Transfer to prepared spring-form and using an offset spatula, spread batter into a nice and even layer.

8.   Place on a baking sheet and in the preheated 350ºF oven. Allow to bake until an inserted toothpick comes back with a few crumbs attached, approximately 25 minutes.

9.   Remove from oven and place on a wire rack for 15 minutes before releasing from mold, discarding parchment paper on the sides and bottom and allowing to fully cool.

10.   Meanwhile, prepare the berries.

Berries:

11.   In a large bowl, combine berries, sugar and lemon juice and quickly toss. Allow the berries to macerate for 15 minutes.

To Serve:

12.   Once the cake is at room temperature, use a 3-inch round (or 2-inch round for a bigger yield and smaller portion sizes) ring mold to “punch out” 6 round portions.

13.   Using a serrated knife, slice each in half across the bias.

14.   On each of 6 plates, spread a thin layer of sauce (from the berries) and cover with the bottom cake half. Top cake half with whipping cream and a spoonful of berries securing the second cake half on top to finish.

15.   Finish with a light – or heavy – dusting of powdered sugar and serve immediately.

Kitchen Note:

Make whipping cream the morning of or day before so its nice and cold! By putting the bowl and whisk in the fridge (or freezer) cream will whip in record time!

To line the bottom and sides of the 9-inch spring-form pan with parchment paper, flip the pan over and using a pencil, trace a circle around the pan onto the parchment. Using scissors, use the trace as your guide as you cut all the way around. For the sides, spray the inside of the pan and then line the sides with the scraps left from tracing the center. The goal is having two long rectangular pieces that come halfway up the sides all the way around the inside. You can also buy the bottom rounds precut from most grocery stores and kitchen shops, like Sur La Table.