1 c. flour
1/2 c. unsweetened cocoa
1/2 tsp. salt
4 eggs
1 3/4 c. sugar (divided)
1 c. butter, melted
1 tsp. vanilla
1 1/2 baskets (1 1/2 pts.) strawberries, rinsed and hulled (keep a few for garnish)
1 1/2 c. heavy cream, whipped

Stir together flour, cocoa, and salt; set aside. Lightly grease two 8 or 9-inch round or square cake pans. Line bottoms with waxed paper and grease again; set aside. In medium bowl, slightly beat eggs; stir in 1 1/2 cup sugar and the butter until well blended. Stir in flour mixture, then vanilla until blended. Pour into prepared pans. Bake in preheated 350 degree oven 20 to 25 minutes or until edges begin to pull away from pans. Cool completely in pan on rack. Remove cakes; peel off paper. In large shallow bowl sprinkle strawberries with remaining 1/4 cup sugar. Let stand at room temperature turning occasionally, 30 minutes. To assemble: Place one brownie layer on cake plate; top with half the strawberries and juice, then half the whipped cream. Repeat. Top with the garnish of strawberries with stems. Serve immediately.