Ingredients

Cake

1 Cup Cake Flour

1-3/4 Cups Superfine Sugar, Divided

1-1/2 Cups PA Produced Egg Whites

1/4 tsp. Salt

1 tsp. Cream of Tartar

2 tsp. Fresh Lemon Juice

1 tsp. Natural Lemon Flavor

1/2 tsp. Vanilla Extract

1/4 tsp. Almond Extract

2 tsp. Lemon Zest

Strawberry Reduction

3 Cups Fresh Strawberries

3/4 Cup Sugar

1/4 Cup Fresh Lemon Juice

FROSTING

1 Cup Butter

1/4 Cup Organic Shortening

1 T. Fresh Lemon Juice

4 Cups 10X Sugar

6 T. of Strawberry Reduction (above)

Garnishes

Strawberries

Lemon Slices

Toasted Sliced Almonds

Directions

Preheat oven to 350 degrees.

Sift cake flour and 3/4 cup of superfine sugar together 5 times. Set aside.

In a large mixing bowl, beat egg whites on medium speed till frothy. Add salt and cream of tartar.

Increase speed of mixer, add rest of superfine sugar, one tablespoon at a time, until stiff peaks form.

Add lemon juice, lemon flavoring, and extracts.

Fold in lemon zest and flour/sugar mixture. Spoon batter into a tube pan.

Run a sharp knife through batter to release any air bubbles.

Bake for 38 minutes. Remove from oven and invert pan. Cool for 3 hours.

Combine strawberries, sugar, and fresh lemon juice in a medium saucepan.

Bring to a boil, stirring to prevent sticking.

Reduce heat to low and let mixture simmer for 45 minutes. It will reduce in volume and thicken. Cool in a bowl.

Combine butter and shortening in a large mixing bowl. Beat till creamy.

Add lemon juice. Add 10X sugar, 1 cup at a time.

Add strawberry reduction, then beat on high for 3 minutes.

Assemble Cake

Cut cake in half. Place bottom layer on cardboard.

Pipe frosting dam on outside of cake layer.

Slice a cup of strawberries and fold into strawberry reduction.

Reserve a small amount of strawberry reduction to drizzle on cake top.

Fill the cake. Place next layer on cake. Frost.

Press almonds on side of cake.

Decorate top as desired with lemon slices and berries.