Fresh Strawberry Layer Cake

Directions

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   1. Coat two 8- or 9-inch round cake pans with nonstick cooking spray.
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   2. In a clean, dry large bowl, using an electric mixer, whip egg whites until frothy. Add cream of tartar and beat until whites are stiff.
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   3. In another large bowl, combine flour, sugar, baking powder, vanilla, 3/4 cup of sour cream, oil and 1/4 cup of water. Stir until well-blended and smooth. Fold in egg whites.
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   4. Divide batter between cake pans and smooth it evenly. Bake in a preheated 350-degree oven until cakes spring back when lightly touched in the center, 25 to 30 minutes. Cool for 10 minutes in pans.
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   Carefully put layers on a wire rack and cool completely.
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   5. Place one cake layer on a serving plate. Spread remaining 1/2 cup sour cream over surface. Arrange sliced strawberries over sour cream, reserving most attractive pieces for the top. Sprinkle 2 tablespoons confectioners' sugar over strawberries. Place second cake layer on top. Decorate top with remaining sliced strawberries.
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   6. Make glaze by combining 1 cup confectioners' sugar with lemon juice and then adding drops of water until it reaches a consistency that is still quite thick but can be drizzled. Drizzle glaze over top of cake.