Lemon Meringue Cake with Strawberries

 

2

cups sliced strawberries

1/4

cup sugar

1 1/4

cups Gold Medal® all-purpose flour

1

cup sugar

1/4

cup margarine

1/2

cup fat-free (skim) milk

1 1/2

teaspoons baking powder

1 1/2

teaspoons grated lemon or lime peel

1

teaspoon vanilla

1/4

teaspoon salt

2

egg whites or 1/4 cup fat-free cholesterol-free egg product

2

egg whites

1/2

cup sugar

• 1 Stir together strawberries and 1/4 cup sugar. Cover and refrigerate until serving.
• 2 Heat oven to 350ºF. Spray square pan, 9x9x2 inches, with cooking spray. Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
• 3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
• 4 Increase oven temperature to 400°F. Beat 2 egg whites in medium bowl on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spread over cake.
• 5 Bake 8 to 10 minutes or until meringue is light brown. Cool completely, about 1 hour. Top each serving with strawberries.