Cake:

1. Preheat oven to 350 degrees F.
2. Cream room temperature butter in stand mixer.
3. Add sugar 1 cup at a time, beating briefly between each addition.
4. Add eggs one at a time, beating until blended after each egg. (Don’t overbeat. Blended means you don’t see streaks of the egg yolks in the batter, NOT fully beaten for minutes)
5. In a separate bowl whisk together whole wheat pastry flour, baking powder, and salt.
6. Add 1 cup of flour mixture to butter. Blend briefly. Add 1/2 cup buttermilk. Blend briefly. Alternate additions of flour, buttermilk, flour, blending briefly between each.
7. Stir in lemon zest and juice.
8. Split batter between four prepared 8-inch cake pans.
9. Bake for 16-20 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
10. Cool cakes in pans on wire rack for 10 minutes. Then remove from pans and cool completely on racks.

Strawberry Jam Filling:

1. Puree strawberries in a blender or food processor until smooth. If at all pulpy, strain through a wire-mesh strainer or cheesecloth to remove pulp.
2. In a 3-quart saucepan add pureed strawberries and maple syrup (or sugar). Bring mixture to a boil over medium heat. Cook for about 2-3 minutes, stirring constantly, and reduce to simmer.
3. Whisk together cornstarch and lemon juice. Add to strawberries and whisk constantly until smooth and thick (about 2-4 minutes). Remove from heat.
4. Cool jam completely in your refrigerator before using (usually 1-2 hours). To speed this process up spread jam on a rimmed baking sheet and cool in your refrigerator for 30-45 minutes.
5. This jam can be made up to a week ahead of time. Refrigerate covered in an airtight container.

Strawberry Frosting:

1. Using a handheld mixer beat the cream cheese and 1/2 cup of powdered sugar until smooth.
2. Add strawberries and beat until blended (you still want visible chunks of strawberries so don’t overbeat).
3. In a separate bowl or stand mixer beat cream and lemon juice at medium speed until foamy. Increase the speed to high, stopping to add the remaining 1/2 cup of powdered sugar in two additions. Beat until stiff peaks form.
4. Fold the whipped cream gently into cream cheese mixture. Use immediately.

Putting it all together:

1. Place one cake layer on a serving platter. Spread 1/2 cup of jam on top of the cake leaving a 1/4 inch border around the edges. Repeat for the second and third layers.
2. Top with last cake layer. Spread Strawberry Frosting on top and sides of cake.
3. Garnish, if desired.