Serves: 5
Total Calories: 563
Combine cake mix, orange juice, egg yolks, and orange peel; beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 9-inch round pans. Beat egg whites with cream of tartar to soft peaks; gradually add the one cup sugar, beating to stiff peaks. Spread meringue over batter evenly. Bake at 350° for 35 minutes. Cool. Remove from pans, meringue side up.
Mash 1/2 cup strawberries with 2 tablespoons sugar; add cream; whip till stiff. Add more sugar to whipped cream as desired. To assemble cake, spread 1/2 of cream mixture over bottom meringue. Reserve 2 cups whole berries; slice remainder and place over cream mixture. Add top layer; garnish with remaining cream mixture and reserved berries.
This Strawberry Meringue Cake recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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