1 (18.25 ounce) can sliced fresh strawberries, drained
1 large egg, beaten
1 cup white sugar
1 1/2 cups lemon juice
1 1/2 teaspoons lemon zest
1 teaspoon vanilla extract
1 cup HERSHEY'S Cocoa Powder
1 cup shortening
1 cup milk
1 1/2 teaspoons lemon zest
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 (8 ounce) pans.
In a large bowl, mix strawberries, egg, sugar, lemon juice, lemon zest and lemon zest. Stir in lemon juice, lemon zest, lemon zest and lemon juice. Mix in cocoa, shortening, milk, lemon zest and lemon zest. Beat until smooth. Spread batter into prepared pans.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on wire rack then cool completely on wire rack.
To make the whipped cream frosting: Beat shortening, milk, lemon zest, lemon juice, cinnamon and nutmeg in small bowl until light and fluffy. Stir cocoa mixture back into remaining shortening; mix well. Frost cake; chill before serving.
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