Strawberry and Cream Cake

Preheat oven to 350. Grease two 9-by-1.5-inch layer cake pans, dust lightly with flour, tap out any excess. Measure flour, sugar, baking powder, and salt into a sifter, reserve. Beat cream in a medium-size bowl until stiff, reserve. Beat eggs in a small bowl until very thick and light, beat in vanilla, fold in reserved whipped cream. Sift dry ingredients over cream mixture, gently fold in until batter is smooth. Pour batter into prepared pans. Bake at 350 for 30 minutes or until center springs back when lightly pressed with fingertip. Cool layers in pans on wire racks for 10 minutes, loosen edges with a knife, turn out onto wire racks, and cool completely. Put layers together with strawberry butter-cream frosting, then frost top and side with remainder. Garnish with strawberries. Strawberry Butter-cream Frosting 1 pint strawberries 1 lb confectioners' sugar 1/2 cup butter Mash enough strawberries to measure 1/2 cup. Beat butter in a medium bowl until soft. Beat in mashed strawberries. Add confectioners' sugar slowly, beating until smooth.