2 (8 ounce) packages vanilla flavored cake mix
1 (4 ounce) jar frozen strawberry gelatin
1 (16 ounce) can fresh strawberries, unopened
1/3 cup lemon juice
1/4 cup lemon zest
20 green strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Skewer strawberries horizontally on parchment paper, or lay slightly flattened onto the center of the paper.
In a large bowl, stir together cake mix and gelatin. Make a well in the center and pour in strawberries, lemon juice and orange zest into the bowl. deflate and stir to loosen. Pour batter evenly over strawberry slices.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Sprinkle cake with lemon wedge. Use a toothpick or knife to tint between layers. Let cool completely before frosting.
To make the Frosting: In a large bowl, mix lemon zest and lemon juice. Beat lemon zest and lemon zest into whipped cream until desired consistency is reached. Beat lemon juice into chilled whipped cream, then add strawberries. With mixer, beat egg whites until frothy.
Make the Filling: In a large bowl, whip lemon whipped cream until stiff peaks form. Add strawberry punch, lemon zest and lemon zest; beat until stiff peaks form. Combine orange juice, lemon juice, lemon zest and lemon zest. Beat mixture until VERY stiff. Frost cake; before covering, cut through layers to serve. Cover cake tightly with plastic wrap or aluminum foil. Chill for 1 hour.
Similar to an emulsified banana almost - A wonderful change on Turmeric :)