A baked yellow or chocolate cake, baked with 2 (9 inch) round layer pans
Strawberry Cream Filling (recipe below)
3/4 c. red currant jelly

STRAWBERRY CREAM FILLING:

2 pts. fresh strawberries, hulled
2 c. heavy cream
1/4 c. sugar
1 tsp. vanilla

For Filling: Chop enough strawberries to make 1 cup. Slice remaining berries to decorate the cake. Combine cream, sugar and vanilla in a chilled bowl. Beat until soft peaks form. SET ASIDE 1 CUP OF WHIPPED CREAM. Fold the 1 cup berries into 1 cup of whipped cream.

1. Fill cake layers with Strawberry Cream Filling.

2. Take sliced strawberries reserved from filling recipe and arrange them in a circle around the top of cake, placing points toward the edge. Make another circle of berries within this circle and continue in same way until top is covered. Refrigerate 10 minutes.

3. Melt currant jelly in small saucepan over low heat, stirring constantly. Carefully spoon or brush jelly over strawberries on cake.

4. Frost sides of cake using some of the reserved whipped cream. Spoon remaining whipped cream mixture in puffs around top edge of cake. Refrigerate until serving time.