|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Lemon extract||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Frozen strawberries||20 Ounce, thawed and drained (Two 10 Ounce Package, 2 Cups)|
|Heavy cream||1 Cup (16 tbs)|
|Confectioners sugar||3 Tablespoon|
Preheat oven to 350°.
Grease two 8-inch round layer cake pans and line with waxed paper.
Put butter or margarine in mixing bowl.
Gradually add 1/2 cup sugar and cream thoroughly.
Add egg yolks and lemon extract, beating until fluffy.
Sift together flour, baking powder and salt.
Add dry ingredients alternately with milk to creamed mixture.
Mix only until combined.
Pour into prepared pans; spread strawberries over batter.
Beat egg whites until stiff but not dry.
Gradually add 6 tablespoons sugar, two tablespoons at a time.
Beat until mixture is stiff and glossy.
Spread meringue over berries.
Bake 35-40 minutes.
Cool 10 minutes in pans.
Remove from pans and invert one layer on the other so rounded tops are together.
Combine cream and confectioners' sugar; whip until stiff.
Frost top and sides of cake.
Place cake on board and cut into wedges with electric knife.