Cream 1 1/2 sticks (3/4 cup) oleo. Gradually add 1 1/2 cups sugar. Continue creaming till light and fluffy. Add 3 egg YOLKS, beaten well.
Sift together and add:
- 2 1/4 cups cake flour
- 3 tsp baking powder
- 1 tsp mace
Add alternately with 3/4 cup milk. Fold in 3 egg WHITES, stiffly beaten. Pour into two 9″ pans, rubbed with oleo and lined with wax paper.
Bake at 350° 40-45 minutes. Cool and remove from pans. Split each layer.
Wash and drain strawberries. Slice berries in half lengthwise, reserving 6 – 8 whole berries for garnish.
Whip cream and blend in sugar, reserving 1/4 of the whipped cream for topping
Fold sliced berries into remaining whipped cream. Stack layers, spreading whipped cream with berries between. Spread reserved whipped cream over the top and garnish with whole strawberries. Refrigerate till serving time.