MOIST LEMON MERINGUE CAKE

Steps:

• In a small bowl, combine strawberries and 1/4 cup sugar. Refrigerate until serving. In a large bowl, beat butter and remaining sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Combine the flour, baking powder, lemon zest and salt; add to butter mixture alternately with milk, beating well after each addition. , Pour into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., For meringue, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot cake, sealing meringue to edges. , Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. , Refrigerate for 1-2 hours before serving. Cut into squares; serve with strawberry mixture.