1/4 cup granulated white sugar
1/4 cup freshly squeezed lemon juice
1/4 cup water
12 ounces pound cake or butter loaf (store bought is ok)
powdered sugar( to taste)
1 tsp vanilla extract
2 cup regular whipping cream
6 cups fresh strawberries
Prepare the lemon syrup: In a small saucepan, bring the sugar, lemon juice and water to a boil over medium heat. Stir to dissolve sugar completely. Let cool.
Slice the cake into 3/4-inch slices. Brush lemon syrup over both sides of each cake slice. Quarter each slice.
Add powdered sugar, 2 cups regular whipping cream and 1 tsp vanilla extract to whipped cream dispenser, and charge with 1 N2o cream charger.
Arrange half of the cake pieces in the bottom of a glass serving bowl or dish (2 quart size is sufficient). Dispense half the whipped cream over the cake in dollops; spreading to the sides of the dish. Scatter half of the strawberries on top. Repeat layering with cake, cream and berries. Pile additional strawberries on top.
Cover and refrigerate until chilled (about an hour). You may also refrigerate overnight.