You won't find this anywhere else this is my own recipe that I developed, the delicious yellow sponge-like cake that is just dense enough to hold the strawberries and whipped cream after making this you won't go back to any other recipe! -- plan ahead the strawberries must sit in the sugar for minimum of 6 hours to release their juices, the more sugar the better! really you can use as much whipped cream and strawberries as desired, the amounts listed are only a guideline! If desired you can make two separate cakes topped with berries and whipped cream in place of the layered. Due to the small amount of liquid in the cake it is important to have the eggs and butter at room temperature and the milk lukewarm or all the ingredients will not incorporate together while mixing.