Two soft banana cake layers filled and topped with fresh strawberries and whipped cream.

CAKE:

1 c. mashed bananas (mash with a fork)
1/4 c. vegetable oil
2 lg. eggs
1/3 c. plain yogurt
1 1/2 c. unbleached white flour
1 tsp. baking soda
2 tsp. baking powder

FILLING;
1 pt. fresh strawberries

Wash berries and remove stems and slice thin.

TOPPING:

1/2 pt. heavy cream, whipped until fluffy

To prepare cake, beat together mashed banana, oil, eggs and yogurt until creamy. Add flour, baking soda, baking powder and beat well. Spoon into 2 round oiled and floured 9" cake pans. With a spatula smooth the batter evenly in pans. Bake at 350 degrees for 15 minutes or until a knife inserted comes out clean. Cool.

To serve, slice the strawberries into a bowl. Crush a few with back of a spoon to make a sauce and generously spoon over bottom cake layer. Top with remaining cake layer, the rest of the strawberries and the whipped cream. Serve immediately. Serves 8.