1 c. milk
1/4 c. butter
1 1/2 c. granulated sugar
1 tsp. vanilla extract
4 eggs
1 3/4 c. all purpose flour
3 tsp. baking powder
1/2 tsp. salt
1 pt. cleaned fresh strawberries

FILLING & FROSTING:

2 (8 oz.) pkgs. cream cheese
1/2 c. powdered sugar
1 pt. whipping cream

1. Heat milk to boiling in small saucepan. Add butter. Set aside.

2. In large bowl, blend sugar, vanilla and eggs. Beat at high speed for 3 minutes until thick and lemon colored.

3. Add flour, baking powder and salt. Beat 1 minute at low speed. Add milk-butter mixture. Beat 1 minute more at low speed.

4. Pour into well buttered and floured 10" springform pan. Bake at 350 degrees for 55 to 65 minutes or until tester inserted in center comes out clean. Cool thoroughly. Remove from pan.

5. Split cooled cake into 3 layers. Fill between layers with about 3/4 cup filling, placing sliced strawberries on top of filling before stacking cake.

6. Frost stacked cake with cream cheese filling. Chill until ready to serve.

FILLING & FROSTING: Whip two cream cheese together until smooth. Beat in 1/2 cup powdered sugar and 1 pint whipping cream until mixture is very light and fluffy.