Strawberry Meringue Cake

• (18 1/4 ounce) package yellow cake mix1
• orange juice↗1 1⁄3 cups
• eggs, separated↗4
• orange zest↗1 1⁄2 teaspoons
• cream of tartar↗1⁄4 teaspoon
• sugar, plus↗1 cup

  plus

• sugar, divided↗1⁄4 cup

  divided

• whipping cream↗2 cups
• fresh strawberries, divided↗2 pints

  divided

Step-by-step instructions

1. 1

   In a mixing bowl, combine cake mix, orange juice, egg yolks and orange peel.

2. 2

   Beat on medium speed for 4 minutes.

3. 3

   Pour into two greased and flour‑dusted 9‑inch round baking pans; set aside.

4. 4

   In a mixing bowl, beat egg whites and cream of tartar on medium until foamy.

5. 5

   Gradually beat in 1 cup sugar, a tablespoon at a time on high until stiff glossy peaks form and sugar is dissolved.

6. 6

   Spread the meringue even over both pans of cake batter.

7. 7

   Bake at 350°F for 35 minutes or until meringue is lightly browned.

8. 8

   Cool in pans on wire racks (meringue will crack).

9. 9

   Beat the cream until stiff peaks form.

10. 10

    Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream.

11. 11

    Loosen edges of cakes from pans with a knife.

12. 12

    Using two large spatulas, carefully remove one cake to a serving platter, meringue side up.

13. 13

    Carefully spread with about two‑thirds of the cream mixture.

14. 14

    Slice the remaining berries; arrange half over cream mixture.

15. 15

    Repeat layers.

16. 16

    Store in the refrigerator.