This is a recipe for a One Layer 9 Inch White Cake covered in Strawberries and Whipped Cream.
Preheat oven to 350 degrees F.
Grease and flour a 9x9 inch round pan.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
Combine flour and baking powder, add to the creamed mixture and mix well.
Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. Cake is done when it springs back to the touch.
Gently toss 1 1/3 cup sliced strawberries with sugar, Grand Marnier, and lemon juice. Refrigerate for one hour.
Place a mixing bowl and beater for 15 minutes or more in the freezer. This if for the whipping cream.
Sprinkle he gelatin over the 4 teaspoons of water into bowl and let it sit for 5 to 10 minutes. Do not dump it in a pile as it will not dissolve properly, rather sprinkle it evenly around.
Using your cold bowl and beaters from the freezer, pour in the sugar and cream and beat until you can see soft peaks are forming. While continuously beating, pour gelatin mixture in a steady stream into whipping cream. Add vanilla and beat until stiff peaks form.
Strain the marinated strawberries and spread a thin layer of them onto the cake top. Reserve enough sliced berries to decorage the outside top and sides of the cake.
Take your whipped cream and spread it overtop the thin layer of berries on the cake top, with an offset spatula. Spoon the rest of the whipped cream onto the top of the berries and down the sides of the cake.
Use the reserved strawberry slices to decorate the top and sides of the cake.
Chill for at least 3 hours before serving.