|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.
Serving size: Complete recipe
Calories 3481 Calories from Fat 1757
% Daily Value*
Total Fat 200 g307.1%
Saturated Fat 119.3 g596.6%
Trans Fat 0 g
Cholesterol 1210.8 mg403.6%
Sodium 2123.6 mg88.5%
Total Carbohydrates 399 g133%
Dietary Fiber 15.3 g61.2%
Sugars 265.9 g
Protein 42 g84.2%
Vitamin A 147.7% Vitamin C 391.7%
Calcium 117.5% Iron 79.1%
*Based on a 2000 Calorie diet