“This cake is a real crowd pleaser. Delicious AND beautiful. From taste of home.”
1hr 20mins

Ingredients Nutrition


  1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. In another mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture.
  2. Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 T. at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whties.
  3. Gently spoon into an ungreased 10 inch tube pan; smooth the top. Bake at 325 for 35-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.
  4. In a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
  5. Run a knife around sides and center tube of pan; remove cake. Split into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries.Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake.
  6. Cut whole berries in half; arrange on cake top. Store in the refrigerator.

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