2 tablespoons lemon juice
Prepare cake by cutting around cake ¾ inch in from the outer edge and ½ inch in from center edge. Cut to within 1 inch of bottom. Scoop out cake between cuts with a fork. Defrost strawberries. Drain juice. Add water to make 1 cup liquid. Heat to boiling. Place gelatin in large bowl. Add hot liquid. Stir until dissolved. Add marshmallow whip. Stir until blended. Chill to the consistency of unbeaten egg white. Chill Carnation in refrigerator tray until soft crystals form around edges (about 10 to 15 minutes). Whip until stiff (about 1 minute). Add lemon juice and whip until very stiff (about 2 minutes longer). Fold strawberries and whipped Carnation into marshmallow mixture. Fill cake cavity and frost top with mixture too, if desired. Chill until firm (about 3 hours). Slice and serve.
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