8 Eggs/seperated
1 tbls. Orange peel
1/3 Cup Orange juice
3/4 Cup Sugar
1/2 teas. Salt
11/2 Cups Flour
1 teas. Cream of Tartar
3/4 Cup Sugar
3 Cups fresh strawberries
1 Envelop whipped topping mix
1/2 cup milk
1 teas. vanilla
3-4 oz. cream cheese(softened)
3 tbl. sugar

8 Eggs/seperated 1 tbls. Orange peel 1/3 Cup Orange juice 3/4 Cup Sugar 1/2 teas. Salt 11/2 Cup s Flour 1 teas. Cream of Tartar 3/4 Cup Sugar 3 Cup s fresh strawberries 1 Envelop whipped topping mix 1/2 cup milk 1 teas. vanilla 3 -4 oz. cream cheese(softened) 3 tbl. sugar

In large mixer bowl, beat egg whites with cream of tartar at medium speed for about 1 minute or until soft peaks form. Gradually, add 3/4 cups of sugar; continue beating until stiff peaks form. Set aside.
In small mixer bowl, beat egg yolks at high speed until thick and lemon colored, about 6 minutes. Add orange peel. Gradually add orange juice, beating at low speed until blended. Turn mixer to medium speed; beat until tinck. Gradually add 3/4 cup sugar and the salt, beating until sugar dissolves.
Sprinkle about 1/4 of the flour over the yolk mixture. Gently fold in the flour just until blended. Repeat with remaining flour 1/4 at a time. Fold about 1 cup of th egg white mixture into the yolk mixture. Thoroughly fold yolk mixture into remaining whites.
Turn into ungreased 10-inch tube pan. Bake at 325 degrees for about an hour or until ckae tests done. Invert cake in pan; cool. Using a spatula, loosen cake from pan and remove.
Split cake into 3 layers. Slice strawberries. Mix whipped topping with milk and vanilla. Add softened cream cheese and beat again. Stack cake layers with 1/3 of the cream and 1/2 of the berries between the layers. Top with remaining whipped cream and garnish with additional whole berries.