Ingredients
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
Preparation
Stir together strawberries and 1/4 cup sugar. Cover and refrigerate until serving.
Heat oven to 350°F. 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.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
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.
Bake 8 to 10 minutes or until meringue is light brown. Cool completely, about 1 hour. Top each serving with strawberries.
