Strawberry Refrigerator Cake
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||3 Cup (48 tbs), sifted|
|Whole egg||1 , beaten|
|Eggs||3 , separated|
|Lemon juice||4 Tablespoon|
Wash and hull berries; select 12 to 18 perfect whole berries for garnishing, and mash rest to use in filling.
Cream butter, add 1 cup of the sugar and blend well.
Add the one whole beaten egg and about 1/2 cup sugar and beat; then add 1 egg yolk, some of the crushed berries, lemon juice and more sugar; repeat until all are used, beating thoroughly after each addition until mixture is smooth and fluffy.
Add salt to the 3 egg whites and beat until stiff; fold into first mixture.
Line bottom and sides of spring-form pan with slices of cake and pour in half of the filling; add another layer of cake slices and rest of filling.
Top with more cake slices.
Place in refrigerator overnight, or for at least 3 hours.
To serve, remove sides of pan.
Garnish with whole strawberries or strawberry halves and whipped cream if desired.