Preheat oven to 350. Grease two 9-by-1.5-inch layer cake pans; dust
lightly with flour; tap out any overabundance. Measure flour, boodle, baking
pulverise, & salt into a sifter; second-stringer. Beat cream in a medium-size
bowl until cockeyed; reticence. Beat eggs in a small bowl until very thick
and spark; beat in vanilla; fold in reserved whipped skim. Sift dry
ingredients over cream assortment; gently fold in until batter is
polish. 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 proceedings; loosen edges with a
tongue, turn out onto wire racks, & cool all. Put layers
together with strawberry butter-cream ice; then frost top & side
with balance. Garnish with strawberries.

Strawberry Butter-Cream Ice: 1 pint strawberries 1/2 cup butter
1 lb confectioners' dough

Mash enough strawberries to step 0.5 cup. Beat butter in a medium
bowl until subdued. Beat in mashed strawberries. Add confectioners'
sugar tardily, beating until smooth.