A Yummy recipe for strawberries and cream cake.
Preheat oven to 325 degrees. Grease and flour a round 9 inch baking pan.
Combine flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks, butter, water, and vanilla; whisk until smooth.
With an electric mixer, beat 3 egg whites at medium speed until frothy, 1-2 minutes. With machine running, slowly add remaining sugar, increase speed to medium-high, and beat until soft peaks form. Fold whites and gently into batter until no white streaks remain.
Pour batter into prepared pan, bake 35-40 minutes or until a teaster inserted into center of cake comes out clean.
Cool in pan 10 minutes, then invert cake onto greased wire rack. cool completely then slice cake into two layers.
When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of electric mixer. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks.
Slice all but 6-8 strawberries, and halve the last ones for the top of cake.
place bottom cake layer on a serving plate, put a layer of cream and sliced strawberries, then top cake layer and remaining whipped cream. finish off with halved strawberries for decoration.