1. Prepare the dacquoise. Cook almonds in a large skillet over medium-high heat, stirring and shaking pan periodically, until lightly toasted, about 5 minutes. Watch carefully that they don't burn. Transfer to a plate to cool.

2. Preheat oven to 250 degrees F. Position oven racks evenly in oven. Measure 2 lengths of parchment paper to fit on 2 baking sheets. Use a pencil to trace two 8-inch circles, 1 inch apart on one sheet and one 8-inch circle on the second sheet of parchment. Place the paper upside down on each pan so tracings show through.

3. Combine toasted almonds, 1/4 cup of the sugar, and cornstarch in a food processor. Process until nuts are finely ground.

4. Place egg whites in a very large bowl. Using an electric mixer on medium speed, beat egg whites until foamy. Beat in cream of tartar. Increase mixer speed to high. Gradually beat in the remaining 11/4 cups sugar, 1 Tbsp. at a time, and until stiff peaks form, about 6 minutes. Gently fold in almond mixture.

5. Transfer meringue mixture to a gallonsize resealable plastic bag. Pipe a spiral of meringue to fit each circle on the parchment paper. Bake 1 hour and 10 minutes. Turn oven off without opening and let meringues stay in oven 1 hour. Remove pans from oven. Let cool on a wire rack.

6. While meringues cool, prepare the filling. In a large bowl, use an electric mixer on medium speed to cream together butter and lime zest until light and fluffy. Turn mixer to low speed and gradually add confectioners' sugar, lime juice, and 6 Tbsp. cream. Increase mixer speed and beat until filling is smooth and spreadable, about 6 to 8 minutes.

7. Assemble the cake. Set one meringue layer on a serving plate and spread with half the lime filling. Top with 1 cup sliced strawberries, then top with a second meringue, pressing down slightly. Spread with remaining buttercream and top with 1 cup sliced strawberries; then top with third meringue, pressing slightly. Chill 3 to 4 hours.

8. Just before serving, center remaining 1/2 cup strawberries on the top meringue. In a medium bowl, use a mixer on medium speed to whip remaining 1?2 cup cream to soft peaks. Place dollops of whipped cream around the top of the dacquoise and, if desired, set a lime slice in each dollop. Slice into wedges. Serve.

Source: Hannaford fresh Magazine, March - April 2015