1 cup water
1 cup strawberry halves
1/2 teaspoon grated lemon zest
2 large strawberries, sliced
1 small orange, peeled, zested and juice reserved
2 tablespoons lemon juice
1 cup sliced almonds
2 teaspoons lemon juice
1 teaspoon lemon zest
In a syrup canister or plastic bag, mix water, strawberry halves, lemon zest, orange slices, lemon juice and almonds. Place in plastic bag. Shake vigorously and refrigerate.
Place cake in freezer for 2 hours, or until lightly browned. Cool.