Gingerbread Layer Cake with Strawberry Compote

Steps

1. Make the compote first so it can chill: in a saucepan, stir together the strawberries, granulated sugar, cornstarch and lemon juice. Cook over medium heat, stirring, until bubbling and thick, 8 to 10 minutes. Spread on a plate, cool, then refrigerate at least 1 hour.
2. Heat the oven to 350°F (175°C). Grease two 8-inch round pans with about 1 teaspoon of the butter, line the bottoms with parchment, and dust the pans with about 1 tablespoon of the flour, tapping out the excess.
3. Melt the remaining butter and let it cool slightly.
4. In a bowl, whisk the remaining flour with the baking soda, baking powder, salt, ground ginger, cinnamon, cloves and nutmeg.
5. In a large bowl, whisk the melted butter, brown sugar, molasses, grated fresh ginger and eggs until smooth, then whisk in the buttermilk.
6. Add the flour mixture to the molasses mixture and stir just until no dry streaks remain.
7. Divide the batter evenly between the pans, half in each. Bake 28 to 32 minutes, until a toothpick in the center comes out clean.
8. Cool the cakes in the pans 10 minutes, then turn out onto a rack and cool completely, about 1 hour.
9. For the frosting, beat the cream cheese, powdered sugar and vanilla until smooth. Slowly beat in the heavy cream and whip to stiff peaks.
10. Set one cake layer on a plate. Pipe or spread a ring using about a quarter of the frosting around the edge, then spoon all the chilled strawberry compote inside the ring.
11. Top with the second layer and cover the top and sides with the remaining three quarters of the frosting.
12. Chill the cake 1 hour to set, then cut into 12 slices. Keep leftovers refrigerated.