Mom's Strawberry Meringue Cake

1 box (about 18 ounces) yellow cake mix

1 cup orange juice

½ cup water

4 eggs, separated

1 teaspoon grated orange peel

¼ teaspoon cream of tartar

1¼ cups sugar, divided

2 cups heavy whipping cream

1 quart strawberries, sliced

Heat oven to 350 degrees. Grease two, 9-inch round cake pans.

In a large bowl, combine cake mix, orange juice, water, egg yolks and orange peel. With an electric mixer, beat on medium speed for 4 minutes. Pour batter into prepared pans.

In a large, dry bowl, beat egg whites and cream of tartar to soft peaks; add 1 cup sugar; beat till stiff. Spread on top of cake batter in both pans. Bake 35-40 minutes or until toothpick inserted in center comes out dry. Cool on rack; do not remove from pan.

In a medium bowl, whip cream with remaining ¼ cup sugar. Top cake with strawberries, then whipped cream.

Serves 16.

Nutrition values per serving: 340 calories, 16 g fat (8 g saturated), 46 g carbohydrates, 1 g fiber, 4 g protein, 95 mg cholesterol, 240 mg sodium.