°1 cup of sugar
°3 large eggs
°2 teaspoons of vanilla
°1/3 cup of water
°1/4 teaspoon salt
°1 cup flour
°1 teaspoon baking powder
°12 ounce carton of whipping cream
°2 ounces cream cheese
°1/3 cup powdered sugar
°2 lbs of fresh strawberries
Preheat oven 350 degrees F. Line the bottom of a 9×13 baking tray with parchment paper.
Beat the eggs until very light. Beat in sugar, water and vanilla. Sift the flour, baking powder, and salt and whisk quickly into the mixture. Pour immediately into the skillet.
Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean.
Turn it over onto a flat surface. Remove the parchment paper and let it cool completely. Freeze for about an hour to make carving easier. Once cool, you will need a large serrated knife to cut through all of the layers.
Cut the cake horizontally into three layers. sit aside. Place one of the layers in the bottom of a parchment paper-lined baking sheet/cookie sheet and spread a layer of the whipped topping over it, then arrange the strawberry slices evenly on top of the whipped topping.
Take a second layer of cake and spread a layer of whipped cream on top of it, then place it, whipped side down, on top of the already built cake/whipped cream/strawberry layer.
Repeat the whipped topping – strawberry – whipped topping – cake process one more time (twice in total). In a bowl, whisk together the cream cheese, powdered sugar, and 1 teaspoon vanilla until smooth.
Fold the whipped cup into the cream cheese mixture. Spread over cake, reserving some for pink piping if desired. Run a spoon or fork through the top to make stripes.
Refrigerate for at least 4 hours or overnight. cut into squares. Decorate each square with half a strawberry and a rose (or just a drop) of frosting, if desired.