1 c. butter, at room temp.
1/2 c. sugar
4 egg yolks
1/2 tsp. vanilla
1 c. flour
2 tsp. baking powder
6 tbsp. heavy cream

MERINGUE, FILLING & GARNISH:

4 egg whites
1 c. sugar
1/2 tsp. vanilla
1 pt. ripe strawberries
1 1/2 c. heavy cream

Combine all ingredients for cake and beat until smooth. (May be done in a food processor.) Spread batter in 2 greased and floured 9 inch false bottom cake pans. Beat egg whites until stiff. Gradually add sugar and vanilla and spread meringue mixture over unbaked batter mixture. Bake in a preheated 300 degree oven for 30 minutes. Cool.

Whip the cream until very stiff. Crush 4 large strawberries sweetened with sugar and fold into the whipped cream. To assemble place 1 torte meringue side down on serving dish, cover with whipped cream filling and top with second torte meringue side up. Cover with remaining cream filling. Garnish top with strawberries. Serves 10.