Strawberry Cream Cake

This cake is a real crowd pleaser. Delicious AND beautiful. From taste of home.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 6  eggs, separated
• 1 1⁄2 cups sugar, divided
• 3  tablespoons lemon juice
• 3  tablespoons  vegetable oil
• 2  tablespoons water
• 1 3⁄4 cups flour
• 1⁄2 teaspoon salt
• 2  cups heavy whipping cream
• 1⁄2 cup confectioners' sugar
• 1⁄2 teaspoon vanilla extract
• 3  cups  sliced fresh strawberries
• 2  cups  whole fresh strawberries

Directions

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.