• Preheat oven to 350 degrees.

  Cut parchment paper to fit the bottom of a 9" round pan. Grease the sides of pan.

  Add the sugar and the eggs into a mixing bowl. Beat on high speed until the mixture is foamy. Carefully add the cup of flour and fold in with a wooden spoon or spatula.

  Bake for 30 minutes. Cool on cooling rack

Whipping Cream

• 2 cups heavy whipping cream. Chill your mixing bowl. Add the cream. Beat on high until you can form a stiff peak by dipping the beater in the cream and pulling up.

  Add the sugar and mix.

Strawberries

• Wash and slice 2 cups of fresh strawberries. (If using frozen, let the berries thaw) Add the sugar and set aside until the cake is ready to put together.

Putting the cake together

• Using a serrated knife, carefully cut off a third of the cake horizontally. Cut the remaining cake in half the same way.

  Place the bottom of your cake on a cake stand. Add half of the berries and spread out. Use some of the juices also. Top with a layer of whipped cream.

  Repeat for the next layer.

  Add the top of the cake and frost with a thin layer of whipped topping. This is your crumb coat.

  Finish off the cake to your liking. Top with strawberries or other fruit. Chill in the refrigerator for an hour. Serves 8-10.

  Enjoy