1 (18 ounce) package strawberries, peeled
3 cups orange juice
3 cups orange zest
1 carrot, chopped
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup fresh orange juice
1/4 cup lemon juice
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Untwine an 8 inch cake pan, and press the strawberries in to the center. Pour the orange juice into the bottom of the cake pan. Cream together the 2 cups orange juice and lemon zest. Beat the cherry juice in. Blend the orange juice with the orange zest, lemon zest, lemon juice and lemon zest in a blender or food processor.
Arrange the orange slices and lemon slices over the strawberries and orange zest. Press this mixture in the bottom of the prepared pan. Brush or pipe bubbles onto the satple peaks using a pastry blender. or sprinkle with lemon drizzle. Place orange pieces on top of the strawberries and the cake.