Instructions: 1. Preheat oven to 350F.

2. Prepare lemon chiffon cake mix as package label directs, adding lemon peel with 2 eggs called for. Turn into 2 9x9x2" baking pans.

3. Bake 30-35 min, or until surface springs back when gently pressed with fingertips. Invert pans immediately by hanging each between 2 other pans.

Let the cakes cool completely - about 1 1/2 hours.

4. Meanwhile, wash strawberries and hull them. Refrigerate until they are needed.

5. In large bowl, combine cream, sugar, and vanilla. Refrigerate until well chilled - at least 1 hour. Then beat with electric mixer, at medium speed, until stiff. Return to refrigerator until needed.

6. To assemble cake: Set aside in refrigerator 1 cup of whipped cream, for decorating the cake. Select 16 of the largest strawberries, and set them aside in refrigerator, for decorating the cake.

7. Split one cake into 2 even layers. (Wrap and freeze second cake.) Place bottom layer, cut side up, on serving tray. Spread with about 1 cup whipped cream. Top with remaining strawberries, standing each berry, hulled side down, in cream. Spread whipped cream around berries to make layer even. Top with other cake layer, cut side down, pressing gently.

8. Spread top and sides with thin layer of whipped cream. Refrigerate cake at least 2 hours.

9. Shortly before serving, melt currant jelly over low heat. Brush jelly on reserved strawberries. Arrange berries in 4 rows on cake. With reserved whipped cream, in pastry bag with number 6 star tip, decorate cake as desired. Serve at once, or refrigerate until needed.

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