Strawberry Cake Filling
• Frozen Whole Strawberries | --- | 12 Ounces
• Granulated Sugar | --- | 1 Cup
• Water | --- | 1 Cup
• Cornstarch | --- | 3 Tablespoons
• Lemon Juice | --- | 1 Tablespoon

Cake
• White or Yellow Cake Layers | --- | Two 8 in.
• Egg Whites | --- | 5
• Cream of Tartar | --- | 1/4 Teaspoon
• Granulated Sugar | --- | 2/3 Cup, divided
• Sifted Cake Flour | --- | 1 Cup
• Baking Powder | --- | 1 Teaspoon
• Salt | --- | 1/4 Teaspoon
• Milk | --- | 1/3 Cup
• Egg Yolks | --- | 3
• Vanilla Extract | --- | 1/2 Teaspoon
• Fresh Raspberries | --- | 1/2 Cup

Icing and Design
• Non-dairy Whipped Topping | --- | 1 Tub
• Strawberry Dessert Drizzle | --- |
• Sprinkles of Your Choice | --- |

Lemon Cake Filling
• Lemon Cake Filling | --- |

1. Preheat oven temperature to 325°F. Prepare 3 - 6 in. round pans with parchment paper circles. Do not spray the pans.
2. For cake, whip egg whites with electric mixer on high speed until foamy. Add cream of tartar and 1/3 cup sugar, 1 tablespoon at a time, and continue whipping until glossy and whites hold stiff peaks.
3. In large bowl, sift together flour, remaining 1/3 cup sugar, baking powder and salt.
4. Step 4 - In small bowl, whisk together milk, egg yolks and vanilla extract. Stir into flour mixture until just combined. Fold 1/3 of beaten egg whites into yolk mixture to loosen, then fold in remaining egg whites until no streaks remain. Divide evenly into prepared pans.
5. Bake 23-27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack; remove from pan and cool completely. Peel away parchment circles when layers are cool.
6. To assemble cake, pipe a dam of icing around the top of each layer before filling with lemon cake filling and halved raspberries. Ice cake with a thin layer of icing and refrigerate until firm, about 1 hour. Finish icing and decorating cake as desired, topping with fresh raspberries.