Directions

1. In a mixing bowl, combine cake mix, orange juice, egg yolks and orange peel. Beat on medium speed for 4 minutes. Pour into two greased and floured 9-in. round baking pans; set aside. In a mixing bowl, beat egg whites and cream of tartar on medium until foamy. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over cake batter. Bake at 350 degrees F for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack).
2. Beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.