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1
Wash and remove the stems from each berry then slice.
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2
Place the sliced berries into a glass bowl, add in 3/4 - 1 cup cup sugar (the more sugar the better) toss with a spoon until well coated (the sugar will dissolve when chilled).
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3
Cover and refrigerate for 2 hours or up to 6 hours.
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4
Generously grease two 8-inch round cake pans.
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5
In a large bowl using an electric mixer at medium speed cream together the butter and sugar until well blended (about 3 minutes).
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6
Add in eggs and extracts beat on medium speed for 4-5 minutes or until no sugar granules remain in the mixture.
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7
Add in milk; mix until combined.
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8
In a small bowl mix the flour with baking powder and add to the creamed mixture; beat until combined.
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9
Divide and spread the batter between the two prepared baking pans (batter will be thick!).
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10
Set oven to 350u00b0F (set oven rack to second-lowest position).
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11
Bake for about 22 minutes or until cakes test done (do not overbake cakes).
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12
Cool the cakes slightly in pan then invert each cake onto a plate to cool completely.
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13
Place HALF of the strawberries with a little juice over the top of one cake, then dollop HALF of the whipped cream.
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14
Top with the other cake, then strawberries and top with remaining whipped cream.
