STRAWBERRY CROWN CAKE

1 pkg. moist deluxe yellow cake mix
4 eggs, separated
1 1/3 c. orange juice
1 1/4 c. sugar, divided
1 qt. fresh strawberries, divided
2 c. heavy cream, chilled
1/4 tsp. cream of tartar
Preheat oven to 350 degrees. Cut two 14 inch circles of heavy duty foil; line
two 9 inch round pans. Grease bottom and sides of foil; leave 1 inch overhang
to form handles. Combine cake mix, egg yolks and orange juice. Beat at medium
speed for 4 minutes. Pour into pans. Combine egg whites and cream of tartar
then beat at high speed until soft peaks form. Add 1 cup sugar gradually; beat
until soft peaks form. Spread meringue over batter. Bake at 350 degrees for 35
to 40 minutes until meringue is golden. Cool completely. To assemble, lift
edges of foil to remove cake. Carefully remove foil, keeping meringue side up.
Place cakes on 2 plates. Reserve several strawberries for garnish. Slice
remaining strawberries. Beat heavy cream and remaining 1/4 cup sugar until
stiff peaks form. Spread on meringue. Arrange strawberry slices. Serves 12 to
16.