It's mid March and the grocery store has brought in strawberries from Florida. Ahhhh, Spring is here at last. What better way to celebrate than with Strawberry Shortcake. This is my Spring version. Only a few ingredients and very little time involved. The decision to use sugar on the berries will depend on their natural sweetness. I find our local berries are generally sweeter than imported, simply because they are on the plant longer. This dessert looks beautiful when assembled as one cake. However, once you start to cut it.....the top layer slips because of the cream and berries. Therefore, I've chosen to cut into individual servings first, before assembling. Either way, it's yummy. Prep/Cooking Time does not include time for baking the cake.