1 (18 ounce) can crushed pineapple with juice
1 (18 ounce) can red currant syrup
3 chocolate eggs
1 teaspoon vanilla extract
3 egg whites
1 (18 ounce) can red food coloring
4 green food coloring
2/3 cup fresh strawberries, sliced
1 cup butter
3 tablespoons red food coloring (optional)
2 tablespoons lemon zest
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
2 tablespoons white sugar for dusting
Preheat oven to 400 degrees F (200 degrees C). Grease and flour an 8x8 inch pan.
In a large bowl, combine crushed pineapple and pineapple juice, cream soda, lemon juice, sugar, egg whites and vanilla extract; stir until well blended. Mix in red food coloring and cream cheese, then stir into pineapple mixture. Pour into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 24 minutes. Allow to cool completely, then frost with white frosting.
Cool completely before slicing. Frost top and sides of cake using the fruit spread frosting. Top with red frosting. Garnish and chill cake within 1 hour.