Pour batter into prepared cake pans, spreading to edges. Bake at 350 degrees 25 to 30 minutes, or until center of cake bounces back when touched. Remove cake layers from oven and cool.
When ready to assemble cake, whip cream to stiff peaks. Add powdered sugar and remaining 1 teaspoon vanilla. Remove cakes from pans. Invert 1 layer on serving plate so that flat side is face up.
Spread half whipped cream on top and cover with generous layer sliced strawberries. Place second cake layer on top of fruit so that flat side is face up. Top cake with remaining whipped cream and fruit. Serve immediately or refrigerate up to 2 hours, then serve. Makes 8 to 12 servings.
SWEDISH APPLE CAKE
1 tablespoon fine dry bread crumbs
1 1/4 cups sugar
1 cup butter, melted
1 1/2 cups flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
3 apples, peeled and cut into 12 wedges each
1/3 cup slivered or sliced almonds
Butter 10-inch springform pan or 10-inch cast-iron skillet and sprinkle with bread crumbs. In large mixing bowl, beat eggs and 1 cup sugar until thick and lemon-colored. Add melted butter.
In separate bowl, combine flour and baking powder, then combine with butter mixture. Pour batter into prepared pan or skillet.
In medium bowl combine remaining 1/4 cup sugar and cinnamon. Toss apples in cinnamon-sugar mixture until all pieces are well-coated. Press apples into top of cake batter in spiral pattern. Sprinkle with almonds. Bake at 350 degrees 1 hour or until skewer inserted in center comes out clean. Serve hot or at room temperature. Makes 12 servings.
1 cup butter
3 1/2 cups quick-cooking oats
1 cup sugar
2 egg whites
Melt butter and let cool 5 minutes. In large bowl, stir together oats and melted butter. Stir in sugar and egg whites until blended. Mixture will be somewhat crumbly. Press oat mixture into lightly buttered 17 x 11-inch jellyroll pan and smooth top.
Bake at 375 degrees 30 to 35 minutes, or until golden brown. Cut into squares while still warm but do not remove from pan until cold. Makes 80 (2-inch) squares.