Ingredients:
- For the cake:
- 1 pound original strawberries, hulled and lower in half of (about 6 reserved to juice)
- 1 cup sugar
- 6 tablespoons unsalted butter, delivered to room temperature
- 4 eggs
- 1 egg yolk
- 2 cups all-design flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon nutmeg, grated
- 1 lemon, zest and juice (the juice is for the glaze)
- 4 tablespoons buttermilk
- For the glaze:
- Juice of 6 strawberries (reserved from the pound for the cake)
- Juice of 1 lemon (reserved from the zested lemon for the cake)
- Zest from ½ lemon (reserved from the zest for the cake)
- 2-3 cups confectioner’s sugar, sifted