Meringue Cake with Strawberries & Cream

My sister used to make a similar cake when I was a kid, only she was a kid too, using Cool Whip instead of real whipped cream, and kid techniques which surely didn't involve creaming the butter and sugar. When I made this recipe, it just didn't come out quite the same as my big sis used to make, but the fresh strawberries and cream made up for it.

(recipe is from joyofbaking.com)

Cake Batter:
4 large egg yolks
1 cup sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
1/4 cup milk

Meringue Layer:
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated white sugar
1/2 teaspoon pure vanilla extract

Topping:
1 cup heavy whipping cream
2 tablespoons granulated white sugar
1 pound fresh strawberries, sliced (Add a little sugar if necessary)
Confectioners Sugar (powdered or icing) for dusting top of cake

Preheat oven to 350 degrees F and place rack in center of oven. Grease and flour two - 8 x 1 1/2 inches round cake pans. Set aside.

Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.

In bowl of your electric mixer, with the paddle attachment, beat the butter until soft (about 2 minutes). Add the sugar and beat until light and fluffy (about 3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl and then beat in the vanilla extract.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Divide the batter evenly between the two cake pans, smoothing the tops with an offset spatula. Set aside while you make the meringue layer.

In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar and continue to whip until stiff peaks form. Beat in the vanilla extract.

Divide the meringue and place on top of the cake batter in the two pans, gently smoothing the tops with an offset spatula. Bake for approximately 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. The meringue layers will have turned a light brown and will be crisp to the touch but soft inside. Place the pans on a wire rack to cool. When completely cooled, remove from pans.

Shortly before serving whip the cream with the sugar until soft peaks form. Slice the strawberries and, if necessary, add a little sugar to sweeten them. Place one of the cake layers, meringue side down, on a serving platter. Spread half of the whipping cream onto the cake and top with half the strawberries. Gently place the second cake layer, cake side down so the meringue layer is facing up, onto the first layer. Spread the rest of the whipping cream and then strawberries on top of the meringue. Dust with confectioners sugar. If not eating immediately, place in the refrigerator until serving time. The assembled cake will hold in the refrigerator for a few hours.

Serves 8 - 10.