2/3 c. (1 1/3 stick) butter, softened
1 1/2 c. sugar
3 lg. eggs
1 1/2 tsp. vanilla
2 1/4 c. sifted flour
1 tbsp. baking powder
1 tsp. salt
1 c. milk
2/3 c. sliced strawberries
Plus whole ones for garnish

Preheat oven to 350 degrees. Grease two 9 inch heart shaped layer cake pans. Cream together butter and sugar, then beat in the eggs and vanilla. In a separate bowl, sift together the flour, baking powder and salt. Stir (do not beat) the dry ingredients into the wet mixture alternately with the milk, stirring until smooth with each addition.

Divide the batter between the 2 pans. Bake until the layers are nicely browned and a cake tester comes out clean about 25-30 minutes. Turn the layers out onto wire racks and cool completely before frosting.

Place 1 cake layer on a cake plate and frost the top. Arrange the sliced strawberries over the frosting. Top with the other layer and frost the top and sides of the assembled cake. Garnish with clusters of whole strawberries. Makes a 2 layer cake for 12 servings.

FROSTING:

Beat together 1 large egg white, 1/2 cup sugar, pinch of salt and 1/3 cup sliced strawberries in the top of a double boiler until thoroughly blended, then place over simmering water, cook, beating constantly until the mixture stands in stiff peaks, about 4 minutes. Remove the top of the double boiler from the heat and continue beating until the frosting is cool, about 5 minutes. Fold in additional 1/3 cup strawberries.