6 Eggs, separated
1 1/2 c. Granulated Sugar
1 3/4 c. Cake Flour
1/2 tsp. Salt
1/4 c. Fresh Lemon Juice
1 Tbsp. Lemon Zest
2 Tbsp. Water
3 Pints Fresh Strawberries
3 c. Heavy Whipping Cream, chilled
3/4 c. Powdered Sugar
3/4 tsp. Vanilla
1/4 c. Strawberry or Currant Jelly, melted

Let egg whites come to room temperature, about an hour.
Ina glass or stainless steel bowl beat egg whites until foamy.
Gradually add 3/4 cup of sugar.
In another bowl beat egg yolks until thick and lemon colored.
Gradually beat in remaining sugar into egg yolks.
Sift together flour and salt.
Gradually beat flour into egg yolks.
Add lemon juice, lemon zest and water.
Gently fold egg yolk mixture into egg whites, just to blend.
Pour batter into ungreased 10″ tube pan.
Bake 40 minutes at 350°F.
Invert pan over neck of a bottle to cool completely.
Remove from pan and slice crosswise into 3 layers.
Beat cream and powdered sugar until thick.
Add vanilla.
Wash and slice half of strawberries.
Frost first layer with whipped cream.
Add a layer of berries.
Continue with second layer.
Frost top and sides with remaining whipped cream.
Toss remaining berries with melted jelly and arrange on top of cake.
Keep refrigerated.