This fresh favorite can bring summer flavor to your table any time of the year. Layers of fluffy cake, sweet strawberries and freshly whipped cream are the perfect ending to any meal.
In large bowl, with electric mixer at high speed, beat egg whites and cream of tartar until soft peaks form.
Sprinkle in 1/4 cup sugar, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved.
In small bowl at medium speed, beat egg yolks and all but last 2 ingredients and 1/2 cup sugar until well mixed.
Fold flour mixture into beaten egg whites, just until blended.
Pour mixture into an ungreased 9" tube pan. Bake 1 hour at 325ºF. Invert cake; cool completely.
Cut strawberries in half lengthwise. Remove cake from pan; slice horizontally into 2 layers.
Place bottom layer on cake dish, spread with 1/2 of whipped cream, and top with 1/3 of strawberries.
Top with second layer of cake.
Spread remaining whipped cream on top of cake and garnish with remaining strawberries.
4 eggs, separated
1/4 teaspoon cream of tartar
1 cup flour
1/3 cup water
1/4 cup oil
1-1/2 teaspoons baking powder
1-1/2 teaspoons vanilla
2 pints fresh strawberries, hulled
1-1/2 cups Lehigh Valley Dairy Farms Heavy Cream, whipped