3/4 c  Unsalted butter, diced
1/2 c  Fresh lemon juice
1/2 ts Unflavored gelatin
6 lg Egg yolks
2 ts Water
2 tb Grated lemon peel
1 c  Sugar
Cake:
3/4 c  Plus 1 tablespoon sugar
1/3 c  Plus 1 tablespoon unbleached
Flour
1/3 c  Plus 1 tablespoon potato
Starch
4 lg Eggs, room temperature
2 ts Grated lemon peel
1 ts Baking powder
Whipped Cream Frosting
3 1/2 c  Chilled whipping cream
1/2 pt Blueberries
6 tb Sugar
3 pt Strawberries, hulled, sliced
And fanned
1    10 ounce package frozen
Sliced sweetened
Strawberries, thawed

For Lemon Curd Filling: Sprinkle gelatin over 2 teaspoons water in
small bowl. Let stand 10 minutes to soften. Blend sugar and lemon
peel in processor 2 minutes. Transfer lemon peel mixture to heavy
medium saucepan. Whisk in lemon juice and yolks. Add butter and cook
over medium heat until mixture thickens and leaves path on back of
spoon when finger is drawn across, stirring constantly, about 7
minutes, do not boil. Remove from heat. Add gelatin mixture and stir
until dissolved. Cover and refrigerate until well chilled. (Can be
prepared 3 days ahead, keep refrigerated.)

For Cake: Position rack in lowest third of oven and preheat to 350.
Butter and flour 9 inch diameter springform pan with 2-3/4 inch high
sides. Sift flour, potato starch and baking powder into medium bowl.
Using electric mixer, beat eggs and sugar in large bowl until mixture
is very thick and slowly dissolving ribbon forms when beaters are
lifted, about 7 minutes. Mix in lemon peel. Sift dry ingredients over
egg mixture in 3 additions, folding in after each addition. Pour into
prepared pan. Bake until tester inserted into center comes out clean,
about 30 minutes. Cool cake in pan on rack 20 minutes. Run small
sharp knife around pan sides to loosen cake if necessary. Release pan
sides. Cool cake completely. (Can be made 1 day ahead. Wrap tightly
and let stand at room temperature.)

For Frosting: Beat cream and sugar in large bowl to stiff peaks. Run
long thin knife between cake and pan bottom to loosen cake. Cut cake
horizontally into 3 even layers. Place bottom cake layer on plate.
Spoon 1/3 cup thawed sweetened berries with juices over cake.
Carefully spread generous 1/3 cup lemon curd over. Top with single
layer of sliced fresh strawberries. Spread 1 cup whipped cream
frosting over. Top with second cake layer and repeat layering
process, using 1/3 cup thawed sweetened berries, generous 1/3 cup
lemon curd, single layer of sliced fresh berries and 1 cup whipped
cream frosting. Top with third cake layer. Spoon 3 tablespoons thawed
berry juices over. Spread 1/3 cup curd over top of cake (reserve any
remaining curd for another use).

Spread 2-1/2 cups whipped cream over top and sides of cake. Spoon
remaining whipped cream into pastry bag fitted with medium star tip.
Pipe cream in vertical columns around sides of cake from top edge to
bottom. Pipe rosettes of cream around top edge of cake. Arrange 8
fanned strawberries around edge of cake. Fill center with
blueberries. Refrigerate at least 3 and up to 6 hours before serving.

LEMON CURD FILLING: