2 1/4 c. sifted cake flour
1 1/2 c. granulated sugar
1/4 tsp. baking soda
1 tsp. salt
3 tsp. double-acting baking powder
1/2 c. soft shortening
1 tsp. grated orange rind
1/4 c. orange juice
3/4 c. water
2 med. eggs, beaten

Pre-heat oven to 350 degrees. Grease, then line with waxed paper bottom of 2 heart-shaped layer cake pans, (5 cup capacity). Into large electric mixer bowl, sift together flour, sugar, baking soda, salt and baking powder. Drop in shortening and orange rind, pour in all but 1/3 cup combined orange juice and water. With mixer at low to medium speed, beat 2 minutes, scraping bowl and beaters as needed. Add eggs and rest of orange juice mixture, Beat 2 minutes. Turn into pans. Bake 30- minutes or until cake tester inserted in center of each layer comes out clean. Cool in pans on rack 10 minutes. Remove from pans, peel off waxed paper; finish cooling.

PINK FROSTING:

1 (10 oz.) pkg. frozen sliced strawberries, thawed
1/4 tsp. salt
2 egg whites
1/4 c. granulated sugar
1/3 c. white corn syrup
1 tsp. vanilla extract

Drain strawberries well, reserving juice. In small electric mixer bowl, place salt and egg whites. With mixer at high speed beat until soft peaks form. Al low speed gradually add sugar and continue beating until smooth and glossy. Slowly add corn syrup while beating constantly. Then slowly beat in 1/3 cup reserved strawberry juice and beat until stiff. Add drained strawberries, vanilla extract and beat until of spreading consistency.