Step 1

Preheat oven to 350 degrees.

Step 2

Butter a 9"x13" pan and line with parchment paper. Butter parchment paper well, set aside.

Step 3

Cream together butter, sugar, and lemon zest.

Step 4

Beat in eggs one at a time, scraping sides of bowl until light and fluffy.

Step 5

Add 1 tablespoon vanilla, baking powder, baking soda, and salt. Mix until well combined.

Step 6

Add flour and buttermilk. Stir until just combined.

Step 7

Pour into prepared pan and bake for 35-40 minutes until a toothpick inserted into the center of cake comes out clean.

Step 8

Allow cake to cool for 20 minutes and then use 1/4 inch wooden cooking handle to poke holes all over cake.

Step 9

In a small pan combine water and unflavored gelatin. Cook over low heat until clear.

Step 10

In a blender combined 2 cups chopped strawberries, lemon juice, 3 tablespoons sugar, and cooked gelatin. Puree until smooth.

Step 11

Stir in remaining 2 cups chopped strawberries into the pureed berries and spread over the top of cake pushing strawberry mixture into holes.

Step 12

Refrigerate for 2 hours or until ready to serve.

Step 13

When ready to serve make whip cream. Beat heavy whipping cream, 1 tablespoon sugar and 1/2 teaspoon vanilla extract until soft peaks form. Taste whipping cream and add additional sugar if desired.

Step 14

Spread whip cream over the top of strawberries.

Step 15

Garnish cake slices with whole strawberries if desired.