1 cup frozen reduced-calorie whipped topping, thawed
How to Make It
Preheat oven to 350°.
To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring well with a whisk. Beat eggs in a large bowl with a mixer at high speed for 2 minutes. Gradually add 3/4 cup sugar, beating until thick and pale (about 4 minutes). Add 1/4 cup water, rind, 1 tablespoon juice, and vanilla, beating at low speed until blended. Add flour mixture, beating just until blended. Pour the batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare sauce, combine chopped strawberries, 1/3 cup water, 1/4 cup sugar, and 1 1/2 teaspoons lemon juice in a medium nonaluminum saucepan. Bring to a boil; cook until reduced to 3/4 cup (about 15 minutes). Cool.
Split cake in half horizontally using a serrated knife; place bottom cake layer, cut side up, on a plate. Spread with 6 tablespoons sauce. Top with 1 cup sliced strawberries and 1/2 cup whipped topping. Top with remaining cake layer. Repeat layers with remaining sauce, sliced strawberries, and whipped topping. Cut into 8 slices.
Went 30 minutes on the cake and omitted the water. Also recommend sifting the flour over the eggs & sugar, then gently folding it in . I simply sliced ripe strawberries rather than making a sugary sauce. You can poke a few holes with toothpick on top of the cake when it comes out of the over and sprinkle about 2 TB of a liqueur or rum, too. I have also made this recipe with the grated peel of one small orange. This cake looks very fancy, but is so easy!
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