Fresh Strawberry Layer Cake

Fresh Strawberry Layer Cake Cake 6 tablespoons butter, room temperature 1 1/2 cups granulated sugar 3 eggs, separated 2 1/4 cups flour 3 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk 1 teaspoon vanilla Filling 3 1-pound boxes ripe strawberries, sliced 1 pint heavy whipping cream 1/2 cup powdered sugar 1 teaspoon vanilla For the cake: Preheat oven to 350 degrees F. Grease and flour three 9-inch round cake pans. In a large mixing bowl, cream butter and sugar, until fluffy and well combined. Add the three egg yolks and beat until thick and lemon-colored. In a separate bowl, combine flour, baking powder and salt and mix slightly with a fork or whisk. Add to the creamed mixture, alternately with milk. Stir in vanilla. Using an electric mixer, beat egg whites until stiff peaks form. Gently fold into cake batter. Divide cake batter among the prepared cake pans. Bake for 20 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool completely on racks. For the topping: Using an electric mixer, beat whipping cream until stiff peaks form, add vanilla and powdered sugar and beat until combined well. To Assemble: Place one cake layer on serving platter, top with whipped cream and strawberries, repeat for all layers. Best if assembled within an hour of serving. Notes Note: This cake can also be made into a 13×9, cupcakes, or any size pan. You will just need to adjust the baking time.