STRAWBERRY CREAM CAKE

STRAWBERRY CREAM CAKE 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 1/3 cups buttermilk 1 teaspoon vanilla 1/2 cup butter softened 1 1/2 cups sugar 4 egg whites 2 pounds fresh strawberries sliced (reserve 3-5 Strawberries for topping) 1/4 cup sugar for strawberries 2 cups heavy whipping cream 4 tablespoons sugar for whipping cream 1 (8oz) container cream cheese whipped Preheat oven to 350° F. Grease and lightly flour two 9-inch round cake pans. Sift dry ingredients and set aside. Combine buttermilk and vanilla and set aside. Beat butter and sugar in a large bowl for one minute. Beat in egg whites one at a time. On low speed, alternate adding flour mixture and buttermilk mixture, ending with the flour. Spread into pans and bake 20-25 minutes. Cool 10 minutes and remove from pans to cooling rack. While cake is baking, put strawberries and sugar into a large bowl, stirring occasionally, mashing a little. Whip the cream with sugar until firm. Spread the whipped cream cheese over the bottom layer of cake. Layer half the berries and juices on bottom cake and cover with cream. Place the second cake layer on top, and cover with remaining berries and their juice. Cover the whole cake with remaining cream. Slice reserved strawberries in half and arrange on top of the cake.