Instructions

1. TO MAKE FILLING:
2. Rinse, hull and slice the strawberries.
3. Place a quarter of the berries in a saucepan with the sugar and bring to boil. In a bowl, combine the lemon juice, kirsch and cornstarch and stir together till smooth.
4. Take the saucepan of berries off the heat and stir the cornstarch mixture into it.
5. Return to heat and bring back to a boil, stirring and cook for 2 minutes.
6. Remove from the heat, cool and then stir in the remaining sliced berries.
7. TO MAKE THE SYRUP:
8. Combine the water and sugar in a small saucepan, bring to a boil, and cool.
9. Stir in the lemon juice and kirsh when the syrup is cool.
10. TO ASSEMBLE YOUR CAKE:
11. Place a cake layer on a cardboard round and brush with half of the syrup.
12. Pipe a dam of buttercream around the outer edge of the cake layer, then spread with a layer of the strawberries.
13. Repeat with the next layer and remaining syrup if you cake has been torted adding filing again.