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.