1 box yellow cake mix

1⅓ cups orange juice

4 eggs, separated

1½ teaspoons grated orange peel

¼ teaspoon cream of tartar

1 cup plus ¼ cup sugar, divided

2 cups whipping cream

2 pints fresh strawberries, washed and tops removed

Powdered sugar, to taste

In a mixing bowl, combine dry cake mix, orange juice, egg yolks and orange peel. Beat on medium speed for 4 minutes. Pour into two greased and floured 9-inch round baking pans; set aside. In a mixing bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over the cake batter. Bake at 350° F for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). Beat whipping cream until stiff peaks form. Mash ½ cup of strawberries with remaining sugar; fold into whipped cream, adding powdered sugar to taste. Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Gently spread the top of the cake with about half of the cream mixture. Slice the remaining berries; arrange half the berries on top of cream mixture. Repeat layers.

Recipe courtesy of Veronica Sellers, Charlestown, Indiana