Strawberry Cream Cake

• 6 eggs, separated
• 1-1/2 cups sugar, divided
• 3 tablespoons lemon juice
• 3 tablespoons canola oil
• 2 tablespoons water
• 1-3/4 cups all-purpose 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

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. In another bowl, beat egg yolks until slightly thickened. Gradually
3. 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
4. mixture.
5. Beat egg whites on medium speed until soft peaks form. Gradually add
6. remaining sugar, 1 tablespoon 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 whites.
7. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at
8. 325u0b0 for 35-40 minutes or until or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
9. In a large bowl, beat cream until it begins to thicken. Add the
10. confectioners' sugar and vanilla; beat until stiff peaks form.
11. Run a knife around sides and center tube of pan; remove cake.
12. Cut into three horizontal layers. Place one layer on a serving plate;
13. top with some of the whipped cream and sliced strawberries. Repeat.
14. Top with remaining cake layer; spread remaining whipped cream over
15. top and sides of cake. Arrange remaining sliced berries on sides of
16. cake.
17. Cut whole berries in half; arrange on cake top.
18. Store in the refrigerator..

eggs, sugar, lemon juice, canola oil, water, flour, salt, heavy whipping cream, sugar, vanilla, fresh strawberries, fresh strawberries

Taken from www.epicurious.com/recipes/member/views/strawberry-cream-cake-52268411 (may not work)