2 eggs
1/3 c. flour
1/4 c. sugar
1/8 tsp. salt
1/3 c. unsifted flour
1/4 c. cornstarch

Grease and flour 8 inch layer pan. In small bowl, with mixer at high speed, beat eggs until fluffy. Gradually add sugar and salt. Stir together flour and cornstarch in small bowl. Sift over egg mixture; gently fold in until well blended. Pour in cake pan and bake for 25 minutes at 350°F. Remove from oven. Let cool. Split cake in half, crust side down on serving plate. Spread one half of the cake with a cup of whipped cream and top with strawberry filling (see recipe which follows). Place second half of cake on top. Spread filling on top of second layer. You may add a final topping of whipped cream. You may use other fresh fruits topped with whipped cream, in between the split layers.

STRAWBERRY FILLING:

1 tbsp. cornstarch
1/4 c. sugar
1/2 c. water
1/2 c. crushed fresh strawberries
1 1/2 c. sliced strawberries

In 1 quart saucepan, stir together cornstarch and sugar. Gradually stir in 1/2 cup crushed strawberries. Stirring constantly, bring to a boil over medium heat, and boil for 1 minute. Stir in 1 1/2 cups sliced strawberries. Cool.