Strawberry Cream Filled Yellow Cake
rec.food.recipes/Sam Waring/1995
Yield: 8 servings

2 1/4 cups cake flour
1 1/2 cups sugar
2 1/2 tsp baking powder
1 tsp salt
1/2 cup shortening
1 cup milk
1 tsp vanilla extract
2 eggs
4 egg yolks
Sweetened Whipped Cream (recipe follows)
1 cup strawberries; coarsely chopped

Grease and flour 2 round 9x1 1/2-inch pans.

Beat all ingredients except sweetened cream and strawberries in a large bowl on low speed for 30 seconds, scraping the bowl constantly. Beat on medium speed 3 minutes, scraping the bowl occasionally. Pour into pans.

Bake in preheated 350 degree oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean; cool 10 minutes. Remove from pans; cool layers completely.

Spread about 1/2 cup sweetened whipped cream over bottom layer. Place chopped strawberries on whipped cream; top with remaining cake layer. Frost side and top with remaining sweetened whipped cream. Garnish with additional strawberries. Serve immediately or refrigerate until ready to serve. Refrigerate remaining cake.

Sweetened Whipped Cream:
Beat 2 cups whipping cream and 1/3 cup sugar in chilled bowl on high speed until stiff.