1.  Preheat oven to 350 degrees. Line a jelly roll pan with parchment paper.

2.  In a mixing bowl, combine the flour, lemon zest, and 1/3 cup sugar.

3.  In a separate bowl, combine the water, cream of tartar, vanilla, lemon juice and egg whites.

 

 

 

4.  Beat the egg white mixture at medium speed to form a foam. Once the mix begins to foam, increase the speed to high and add the 1/4 cup sugar a little at a time until the egg whites form stiff but soft peaks. Do not overbeat the egg whites. They should not appear dry.

5.  When the egg whites are thoroughly beaten, using a spatula, fold the flour mixture into the egg whites a little at a time. Continue to fold until the flour has completely dissolved within the egg whites. Continue this process until all of the flour mixture has been folded into the egg whites.

6.  Pour the batter into the jelly roll pan. Place the pan in the oven on the center rack and bake for 40 minutes or until the cake is a deep golden brown. Turn the pan 180 degrees halfway through the baking time to ensure the cake bakes evenly.

7.  While the cake is baking, slice the strawberries and set aside.

8.  When the cake has finished baking, let it cool for at least 1 hour before cutting and assembling the tiers.

9.  Once the cake has thoroughly cooled, remove the parchment paper from the cake.

10.  Using a cookie cutter in the shape of your choice, cut the cake into your selected shapes. You will need 2 cutouts of cake per person.

11.  For the bottom layer, arrange 6 slices of strawberries into a star pattern on top of the cutout. Place the second cutout on top of the strawberries and top with a dollop of whipped cream and a blueberry. Repeat this process until all cakes are complete.

12.  Plate the cakes and garnish with more whipped cream and powdered sugar.