Strawberry and White Chocolate Cream Cake

Preheat oven to 350 F. Grease three 8-inch round cake pans, and line the bottoms with parchment paper.

In a large bowl, sift the flour, baking powder, baking soda and salt.

In another bowl, whisk sour cream, lemon zest, juice and vanilla.

Beat butter and sugar together on medium speed in the large bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.

Divide batter evenly among prepared cake pans. Transfer pans to oven and bake for 18 to 20 minutes or until a wooden pick inserted in the center of a cake comes out clean. Remove from oven. Cool cakes in the pans on a wire rack for about 10 minutes before inverting them out of the pans onto the rack. Let cool completely.

In a large bowl using an electric mixer, beat heavy cream with powdered sugar until the mixture holds stiff peaks. Place into the fridge to chill.

To assemble, place one cake layer on the serving plate and spread with half of the strawberry jam. Gently spread a layer of whipped cream on top, and scatter half of the chopped strawberries over that. Top with another cake layer and repeat the jam, whipped cream and chopped strawberries layers. Top with the final cake layer.

Frost the top and sides of the cake with the remaining whipped cream. Press white chocolate around the sides of the cake and place whole strawberries on top. Refrigerate until ready to serve.

Before serving, sprinkle powdered sugar on top.