1 1/2 cups strawberries
2 eggs
1 teaspoon baking soda
1 1/4 cups margarine
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups whipping cream
1 1/2 cups sliced fresh strawberries
2 eggs, lightly beaten
1/4 cup white sugar
3 tablespoons margarine
7 cups confectioners' sugar
1 lemon, juiced
3 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
Place the strawberries in a medium saucepan. Cover, and turn over halfway through the process.
Bring strawberries to a boil over high heat, stirring occasionally, until almost completely cool. Drain, and strain into a large bowl. Stir the strawberries into the tomato sauce, vinegar, lemon juice, honey, sugar, margarine, and vanilla extract. Mix well.
Pour batter into prepared pan. Bake in preheated oven for 12 to 16 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool to room temperature.
For the frosting: Beat margarine, lemon zest, and sugar in a large bowl until mixture is blended. Beat in flour by holding onto a fork. Beat in lemon juice.