4 large small fresh strawberries
1 cup white sugar
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons lemon zest
1 cup milk
1/2 cup vegetable oil
1 (10 ounce) can evaporated milk
1/2 teaspoon vanilla extract
To Make Wine: In a large saucepan, combine strawberries, sugar, whole wheat flour, baking powder, salt, cinnamon, lemon zest, milk, oil and evaporated milk. Bring to a boil, stirring constantly. Boil 2 to 3 minutes, continuing to stir. Remove from heat. Stir in vanilla extract. Pour slowly into the saucepan. Cover and allow to cool.
To Make Cake: Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Beat together the flour, baking powder, salt, lemon zest, and milk until well blended. Stir flour mixture into dry ingredients until just blended. Spread mixture into prepared pans.
Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into center of each cake comes out clean. Let cool for 10 minutes, then turn out onto a wire rack and cool completely. Unwrap one of the layers and carefully remove waxed paper. Using a small spoon, dip each of the layers horizontally into the wine mixture.