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1
Preheat oven to 350F.
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2
To make cake: Grease bottom and sides of two 8- or 9-inch round layer-cake pans.
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3
Line bottoms with parchment or waxed paper; grease paper.
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4
Add granulated sugar to each pan, tilt to coat bottom and sides; shake out excess.
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5
Beat eggs in a large bowl with electric mixer on high speed until pale, about 1 minute.
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6
Gradually add the 1 1/2 cups sugar, beating about 2 minutes (or more, as needed) until mixture is thick, tripled in volume and forms a slowly dissolving ribbon when beaters are lifted.
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7
Working quickly, stir in water and vanilla.
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8
Fold in flour mixture just until completely blended.
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9
Pour into prepared pans.
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10
Bake 30 to 35 minutes until tops are lightly browned and toothpick inserted near center comes out clean.
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11
Cool in pans on rack 10 minutes.
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12
Run thin-bladed knife between sides of pans and cakes to loosen.
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13
Invert pans on rack; peel off paper and cool completely.
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14
To make filling: Beat cream and vanilla in a large bowl with electric mixer until soft peaks form when beaters are lifted.
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15
Gradually beat in sugar until cream is of spreading consistency.
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16
To assemble: Slice each layer in half horizontally, using a long serrated knife.
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17
Place one layer on serving plate, spread with 1 cup whipped cream, top with one-third of the sliced berries.
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18
Repeat with two more layers.
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19
Place remaining layer on top; spread remaining cream over sides and top.
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20
Garnish with reserved berries.
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21
Refrigerate until ready to serve.
