Instructions:

Strawberry Layered Cake

1 cup half-and-half
1/4 cup butter or margarine
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
4 eggs
1 3/4 cups flour
3 teaspoon baking powder
Dash of salt
16 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 pint whipping cream
Red food coloring (if desired)
1 pint fresh strawberries, cleaned and sliced

Preheat oven to 350 degrees F.

Heat half-and-half in a saucepan until boiling, add butter and set aside.

In bowl blend sugar, vanilla extract and eggs, beat on high with mixer until mixture is very light and fluffy.

In another bowl, mix flour, baking powder and salt, add egg mixture, then add half & half mixture, mixing well after each addition.

Pour batter into a well greased and floured springform pan. Bake for 55 to 60 minutes, or until toothpick inserted into center of cake comes out clean.

Cool slightly and remove from pan. Let cool completely. Cut cake into three even layers. Brush away any loose crumbs. Place on serving platter.

Whip the cream cheese until very smooth, add the powdered sugar and whipping cream, beating until mixture is creamy, smooth and fluffy. You may add a few drops of food coloring if desired to tint frosting.

Spread frosting between each layer, place sliced strawberries on each layer. Spread remaining frosting on top and sides of assembled cake. Garnish with strawberries on top and on sides.