Strawberry Lemon Cakes

Preheat oven to 325 degrees.

Separate the egg whites from the yolks. Mix egg yolks with lemon juice, water and vanilla with a mixer until well combined.

Gradually add in 1/2 cup of sugar on low. A quarter cup at a time, sprinkle flour over the mixture and gently fold it in after each addition.

In a separate bowl, beat the egg whites and cream of tartar and the remaining 1/4 cup sugar on medium speed until stiff peaks form. Gently fold the egg whites mixture into the egg yolks.

Fill cupcakes 3/4 full with batter. Bake until golden brown on top (about 30 minutes). Cake should spring back when touched in the center.

Remove and allow to cool completely on a wire rack. Use a sharp knife and cut a hole in the middle of the cake. Smear some strawberry jam or fresh fruit into the center.

Pipe frosting around the top! I use my cream cheese frosting, a.k.a. The Best Cream Cheese Frosting Ever (see my recipe box).