A wonderful light white cake that is filled with whipped cream and strawberries! Need I say more? This cake is my sister’s favorite, and when I lived near her, I would make it for her birthday. I don’t know why I hadn’t made this cake for so long, but this year I plan to make it for my twin’s birthday. Everyone just loved my version of strawberry shortcake!

This cake can be the basis for other showstopping desserts. Use a chocolate buttercream frosting for a classic birthday cake. Or a white frosting and pastel confetti create a kid’s birthday cake that everyone will love! A little imagination is all you need.

Cake:

6 eggs, separated

1 13/4 cup sifted all-purpose flour

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/4 cup fresh lemon juice

1 tablespoon grated lemon peel

2 pints strawberries, washed and hulled

Cream Frosting:

2 cups heavy cream, chilled

1/2 cup confectioners’ sugar

1/2 teaspoon vanilla extract

1/4 cup currant jelly,  melted

In a large electric mixer bowl, let egg whites warm at room temperature for 1 hour. Sift flour with salt. With the mixer on high speed, beat the egg whites until they are foamy. Beat in 3/4 cup of the granulated sugar, 2 tablespoons at a time, beating after each addition. Beat until soft peaks form when the beater is slowly raised.

Preheat oven to 350°F. In a small mixer bowl, beat the yolks at high speed with the same beater until they are very thick and lemon-colored. Gradually beat in remaining granulated sugar; beat 2 minutes.

At low speed, gradually beat in flour mixture. Add 2 tablespoons of water, the lemon juice, and the lemon peel, beating just until combined – 1 minute. With a wire whisk, use an under-and-over motion to gently fold the egg yolk mixture into the egg whites, just to blend. Pour the batter into an ungreased 10-by-4-inch tube pan. Bake for 40 minutes, or until the top springs back when gently pressed with a fingertip. Invert the pan, let the cake cool completely, about 1 hour.

With a spatula, carefully loosen the cake from the pan and remove it. Divide the cake into thirds with toothpicks. Using these as a guide, split the cake into three layers with a long-bladed serrated knife. Place the bottom layer, cut side up, on the cake dish. Slice 1 pint of strawberries. In a medium bowl, beat the cream with confectioners’ sugar, then add the vanilla.

Spread the bottom layer with 3/4 cup cream and half of the sliced strawberries. Repeat with the second layer. Top with the last layer, cut side down. Frost the top and sides with the remaining whipped cream; toss 1 pint of strawberries with the jelly. Arrange on the cake.

Refrigerate 1 hour. Serves 12

Enjoy!