1/4 lb. (1 stick) butter, softened
1/2 c. sugar
3 egg yolks
1 tsp. baking powder
1 tsp. vanilla
4 tbsp. milk
3/4 c. all-purpose flour
3 egg whites
1 c. sugar
1/2 pt. heavy cream, whipped
Frozen or fresh strawberries (thawed), I usually use both to get a little juice and chunky berries

Combine butter, sugar, egg yolks, baking powder, vanilla, milk and flour. Beat at medium speed for 2 minutes. Spread in buttered 8-inch cake pans (2).

Beat egg whites with sugar until stiff and spread on top and bake at 325 or 350°F for 25 minutes.

Cool. Take out of pans. Place one cake meringue side down, spread whipped cream on, then some strawberries. Place other cake meringue side up on top. Cover with more whipped cream and berries.