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Strawberry Crown Cake
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1 pkg. moist deluxe yellow cake mix
4 eggs, separated
1 1/3 c. orange juice
1 1/4 c. sugar, divided
1 qt. fresh strawberries, divided
2 c. heavy cream, chilled
1/4 tsp. cream of tartar
Preheat oven to 350 degrees. Cut two 14 inch circles of heavy duty foil; line two 9 inch round pans. Grease bottom and sides of foil; leave 1 inch overhang to form handles. Combine cake mix, egg yolks and orange juice. Beat at medium speed for 4 minutes. Pour into pans. Combine egg whites and cream of tartar then beat at high speed until soft peaks form. Add 1 cup sugar gradually; beat until soft peaks form. Spread meringue over batter. Bake at 350 degrees for 35 to 40 minutes until meringue is golden. Cool completely. To assemble, lift edges of foil to remove cake. Carefully remove foil, keeping meringue side up. Place cakes on 2 plates. Reserve several strawberries for garnish. Slice remaining strawberries. Beat heavy cream and remaining 1/4 cup sugar until stiff peaks form. Spread on meringue. Arrange strawberry slices. Serves 12 to 16.
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