Categories: Cakes, Desserts, Fruits 
      Yield: 16 servings 
  
      7 c  Strawberries; hulled 
    1/4 c  Sugar 
      2 c  Whipping cream 
 
------------------------------------CAKE------------------------------------ 
  2 1/2 c  Cake flour; sifted 
  1 1/2 c  Sugar 
  3 1/2 ts Baking powder 
    1/2 ts Salt 
      1 c  Milk 
    3/4 c  Butter; very soft 
      1 ts Vanilla 
      2    Egg 
  
  Cake: Stir together flour, sugar, baking powder and salt. Add milk, 
  butter and vanilla; beat at low speed just to blend. Beat at medium 
  speed for 2 minutes, scraping down side and bottom of bowl twice. Add 
  eggs; beat for 2 minutes at medium speed. Grease and flour 9-inch 
  (2.5 L) square cake pan; line with waxed paper. Spread batter evenly 
  in pan; bake in 350 degree F oven for 45 to 55 minutes or until 
  tester inserted comes out clean. Let cool in pan on rack for 10 
  minutes; turn out of pan to cool completely on rack. (Cake can be 
  stored in airtight container for up to 1 day or frozen for up to 1 
  month). 
   
  Slice berries and combine with sugar; let stand at room temperature 
  for 1 hour. Whip cream. Slice cake into 2 layers; place bottom layer, 
  cut side up, on serving plate. Reserve 2 cups berry mixture for 
  topping. Spoon remaining berry mixture over bottom layer; spread with 
  about one third of the whipped cream. Top with second layer, cut side 
  down. Ice sides and top with remaining cream. (Cake can be stored in 
  refrigerator for up to 1 day.) Spoon reserved berries over each 
  serving.