4 cups (1 L) fresh strawberries, hulled and cut in half

1 cup (250 ml) plus 2 Tbs (30 ml) sugar

2 cups (500 ml) all-purpose flour

3 Tbs (45 ml) baking powder

1/2 tsp (2 ml) salt

1/2 cup (125 ml) butter

1 cup (250 ml) milk

1/2 tsp (2 ml) vanilla extract

Whipped cream for garnish

Toss the strawberries with 1 cup (250 ml) sugar in a bowl and refrigerate for at least 1 hour. In a separate bowl combine the 2 tablespoons sugar, flour, baking powder, and salt. Blend in the butter. Add the milk and vanilla and mix well. Grease two 8-inch (20 cm) round cake pans and divide the batter between them. Bake in a preheated 450F (230C) oven for 12 to 15 minutes, until golden brown. Remove from the oven and cool. Place one cake upside-down on a serving platter and top with half the strawberries. Top with the remaining cake layer and the rest of the strawberries. Serve garnished with whipped cream. Serves 6 to 8.