2 c. sliced strawberries
1/4 c. sugar
1 1/4 c. all purpose flour
1 c. sugar
1/4 c. butter, softened
1/2 c. skim milk
1 1/2 tsp. baking powder
1 1/2 tsp. grated lemon peel
1 tsp. vanilla
1/4 tsp. salt
2 egg whites or 1/4 c. cholesterol-free egg produce
2 egg whites
1/2 c. sugar

Mix strawberries and 1/4 cup sugar. Cover and refrigerate until serving time.

Heat oven to 350 degrees. Spray square or round 9 inch pan with Bakers Joy. Beat flour, 1 cup sugar, butter, milk, baking powder, lemon peel, vanilla, salt, and 2 eggs in large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high 2 minutes, scraping bowl occasionally. Pour into pan, bake 25-30 minutes or until wooden pick inserted in center comes out clean. Increase oven temperature to 400 degrees. Beat 2 egg whites in medium bowl until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time. Bake 8-10 minutes until meringue is light brown; cool completely. Top each serving with strawberries.

9 servings.