Sweetheart Cake

1 C sifted cake flour

¼ t salt

6 eggs, separated

1 C sugar

1 T lemon juice

1 t vanilla

Filling:

1 pint fresh strawberries, wash, remove tops, and slice in half

1 jar strawberry glaze

Frosting:

3 small or ½ pint cartons whipping cream

½ C sugar

½ t salt

Stir flour once, measure, add salt and sift again. Beat egg whites until foamy, then beat in sugar a tablespoon at a time beating until soft peaks form in the resulting meringue. Set aside. Quickly beat egg yolks until thick and lemon colored. Blend in lemon juice and vanilla. Fold this egg mixture into meringue. Sift flour mixture over the egg mixture in four additions; folding in after each addition. Pour into two 8 oz. cake pans, which have been sprayed with Pam. Bake at 350 degrees for 25 min.

Whip whipping cream with salt, vanilla and small addition of sugar.

Cool and remove from pans. Place one layer on plate. Frost layer. Mix strawberries with glaze and spread over whipped cream. Top with second layer and frost. Top with a sliced strawberry for decoration.