Rind of 1 orange
1 1/2 c. sugar
3/4 c. butter
3 eggs
3 c. cake flour
3/4 tsp. salt
3/1/2 tsp. baking powder
1/2 c. orange juice
1/2 c. water
2 tbsp. lemon juice

Grate the orange rind into 1 1/2 cups sugar. Cream this until fluffy with 3/4 cup butter. Beat in, one at a time, the eggs. Sift, then measure 3 cups cake flour. Resift with the salt and baking powder. Measure the orange juice, water and lemon juice.

Add the sifted ingredients in about three parts to the butter mixture alternately with the liquid. Beat the batter until smooth with each addition. Bake the cake in two deep or three shallow layers in 9 inch cake pans in a 375 degree oven for about 1/2 hour. Ice with orange butter icing and decorate with strawberry halves. Serve chilled.