For the cake layers:
2 1/4 c. cake flour
1 1/4 and 1/4 cups sugar, divided
1 T. baking powder
1 t. salt
3/4 c. cold water
1/2 c. vegetable oil
1 t. lemon zest
1 t. vanilla extract
5 large egg yolks at room temperature
8 large egg whites at room temperature
1/2 t. cream of tartar
For the custard:
6 large egg yolks
1/2 c. sugar
2 c. half and half
3 T. cornstarch
For the macerated strawberries:
3 lb. strawberries
2 T. sugar
For the whipped cream:
2 c. chilled heavy cream
1 T. sugar
Make the custard: (you can do this step the night before)
Whisk together all of the custard ingredients in a saucepan. Bring the mixture to a boil over medium-low heat, whisking constantly. Turn down the heat so that the mixture just simmers, and whisk until thick, 1-2 minutes. (The key words here are whisk constantly. The custard will tell you in no uncertain terms when it is done. It's like magic. One moment you can comfortably whisk your way through the liquid, and