STRAWBERRY MERINGUE CAKE

1 (18 3/4 ounces) package yellow cake mix
1 1/3 cups orange juice
4 eggs, separated
1 1/2 teaspoons grated orange peel
1/4 teaspoon cream of tartar
1 cup plus 1/4 cup sugar, divided use
2 cups heavy (whipping) cream
2 pints fresh strawberries, divided use

Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round baking pans.

In a mixing bowl, combine cake mix, orange juice, egg yolks and orange peel. Beat on medium speed for 4 minutes. Pour into prepared baking pans; set aside.

In a mixing bowl, beat egg whites and cream of tartar on medium until foamy. Gradually beat in 1 cup sugar, a tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over cake batter.

Bake at 350 degrees for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack).

TO ASSEMBLE THE CAKE:
Beat cream until stiff peaks form.

Mash 1/2 cup of strawberries with remaining 1/4 cup sugar; fold into whipped cream.

Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture.

Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.

Makes 12-16 servings
Source: Taste of Home magazine