The Cake

1 Pound hulled and sliced (2 1/2 C.)

1 3/4 C Sugar 

2 1/2 C. Gerti's flour blend

1 1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

2 sticks salted butter room temp.

3 Large Eggs room temp.

1/4 C. Heavy Cream room temp. 

2 tsp. Vanilla Extract

Frosting

4 Oz. Cream cheese room temp

1/2 C. sugar

1 tsp. Vanilla Extract

2 1/2 C. cold Heavy Cream

Preheat oven to 350

Spray 2 round cake pans (I prefer parchment paper). 

In a blender or food processor puree 1 3/4 C. strawberries and 1/4 C. sugar. 

In a small bowl whisk Gerti's flour, baking powder, and baking soda together

In a large bowl or stand mixer, combine butter and remaining 1 1/2 C. sugar. Beat on medium until light and fluffy, 3 - 4 minutes. 

Beat in eggs until combined. Add heavy cream, vanilla, and strawberry puree. 

Reduce speed to low and gradually add flour mixture until combined. 

Evenly divide batter between baking pans. 

Bake until cake is set about 20 - 25 minutes.  

Remove from pans to cooling rack, cool for 1 hour.

The Frosting

With whisk attachment, mix cream cheese, sugar, and vanilla until smooth. Add heavy cream and beat medium - high speed until stiff peaks form. Spread over bottom cake, carefully put top cake onto bottom and finish frosting. Top with remaining strawberries and enjoy. 

As with most of my deserts I brought this to my neighbors for their opinion. It was unanimous, we all loved it.