A Sweet strawberry cake recipe topped with light whipped cream and fresh strawberries.
Preheat oven to 350°F . Grease two 10 inch round pans
Beat butter with sugar, beating until very light and fluffy. Add eggs, one at a time, beating well.
Sift flour with baking soda. Set aside. Blend pureed strawberries with milk, vanilla extract and red food coloring.
Reduce speed on mixer to a low setting and stir flour mixture and milk mixture alternately into the batter, beginning and ending with the flour mixture.
Divide batter evenly between pans and bake 35-40 minutes. let cool 10 minutes then turn out onto rack to cool completely.
To prepare frosting, beat cream and sugar until stiff peaks form.
Place first cake layer on serving tray, top with a layer of whipped cream and strawberries, place second cake layer on top and top with remaining whipped cream and strawberries.