Strawberry Lemon Bavarian Cake

Ingredients

• 1/2 cup unsalted butter, softened
• 1/4 cup sugar (for shortbread)
• 1/2 teaspoon vanilla
• 1 cup all-purpose flour
• 1/2 teaspoon double-acting baking powder
• 1/4 teaspoon salt
• 1 tablespoon lemon zest (1 lemon)
• 3/4 cup lemon juice, freshly squeezed
• 1 cup sugar (for Bavarian)
• 2 tablespoons orange liqueur
• 2 envelopes unflavored gelatin (about 2 tablespoons)
• 2 cups heavy cream chilled
• 1 1/2 pints strawberries, diced (about 3 cups)
• 24 strawberries, halved for garnish

Directions

1. To make the shortbread, in a bowl, cream together the butter, the 1/4 cup sugar, and the vanilla.
2. Add the flour, the baking powder, the salt and the lemon zest; stir the mixture until it forms a dough.
3. Spread the dough evenly in the bottom of a 10-inch springform pan.
4. Bake it in the middle of a preheated 350 degrees F oven for 20-25 minutes or until it is golden.
5. Let the shortbread cool and chill it in the pan for 15 minutes.
6. To make the Bavarian, in a small saucepan, stir together the lemon juice, the 1 cup sugar, the liqueur, and 2 tablespoons water.
7. Sprinkle the gelatin over the mixture and let it soften for 1 minute.
8. Heat the mixture over moderately low heat, stirring, until the sugar and the gelatin are dissolved.
9. Set the pan in a bowl of cold water (do not add ice) and stir the mixture until it is just cool but still liquid.
10. In a chilled large bowl with an electric mixer, beat the cream until it holds soft peaks.
11. With the motor running, add the lemon mixture, beating until the mixture is just combined.
12. Fold in the diced strawberries gently but thoroughly.
13. Pour the Bavarian into the springform pan and chill it, covered, for 4 hours or until it is set. The cake may be made 1 day in advance and kept covered and chilled.
14. Remove the side of the pan, transfer the cake to a plate, and garnish the top and side with the halved strawberries.