Strawberry Cream Cake

6 eggs, separated, 1-1/2 cups sugar, divided, 3 T. lemon juice, 3 T. oil, 2 T. water, 1-3/4 cups flour, 1/2 t. salt, 2 cups heavy whipping cream, 1/2 cup confectioners' sugar, 1/2 t. vanilla extract, 3 cups sliced fresh strawberries, 2 cups whole fresh strawberries.

Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. In another mixing bowl, beat yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in lemon juice, oil and water. Combine flour and salt; add to yolk mixture.

Beat the egg white on medium speed until soft peaks form. Gradually add remaining sugar, 1 T. 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.

Gently spoon into an ungreased 10" tube pan; smooth the top. Bake at 325 degrees for 35 - 40 minutes or until cake springs back when lightly touched. Immediately invert pan onto a waxed paper lined platter, let set; cool completely.

In a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.

Run a knife around the sides and center tube of pan; remove cake. Split into three horizontal layers. Place one layer (bottom layer) on a cake dish plate; top with some whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake. Cut whole berries in half; arrange on cake top. Store in the refrigerator until ready to serve. Refrigerate leftovers (if there is any!) Yield: 12 servings.