Sift the flour, sugar, baking powder and salt into a mixing bowl. Add the oil, unbeaten egg yolks, lemon rind and juice and the water. Beat until smooth with a hand or electric mixer.
Beat the egg whites together with the cream of tartar until very stiff. Fold the egg-yolk mixture into the egg whites until just blended. Do not overblend.
Pour the batter into three ungreased heart-shaped pans. Bake for thirty-five minutes. Invert the pans to cool by resting on two other pans. When cool, loosen all around with a spatula and remove from the pan.
Assembling the Cake
Brush off the loose crumbs from two of the layers.
Place one layer upside down on a platter or foil-covered cardboard shape. Spread with half the strawberry filling, keeping it one-quarter inch from the edge.
Add the second layer. Spread with the remaining filling as before. Top with the third layer.
Using a wide spatula, spread the sides of the cake with fudge frosting. Spread the remaining frosting on top of the cake. Smooth the layer of frosting by using a clean spatula dipped into warm water.
Place the buttercream in a decorating tube or bag fitted with a star decorating point. Decorate the base and top of the cake.
Arrange a cascade of fresh garnet roses (which have been rinsed under running water and drained well on a paper towel) atop the decorated cake.
The cake should be stored in the refrigerator until serving time and any left over should be promptly returned to the refrigerator.