Lion House Strawberry Shortcake

4 eggs
1 C sugar
1 tsp vanilla
3/4 C flour
1/4 C cornstarch
1 1/2 tsp baking powder
1/4 tsp. salt

1 quart strawberries, mashed
1 C sugar
1 pint whipping cream, whipped and sweetened

Oven 350. Grease and flour 8-inch springform pan. Beat eggs until light and fluffy. Add sugar gradually, beating until thick. Add vanilla. Sift dry ingredients and fold gently into egg mixture. Pour into pan and bake 30 minutes. Cool and remove from pan. Split into three layers (I only got 2 out of it, which was plenty).

Mix mashed strawberries with sugar. Whip the cream and sweeten. Place the first layer of cake on a serving plate. Spread 1/3 of the strawberries on layer. Spread about 1/4 of the whipped cream on top of the berries. Repeat with second layer. Put cream on top, decorate with berries.

I mashed the berries, but it made it really watery, so I suggest chopping them kind of coarsely, and draining the juice so the cake doesn't get so soggy. This is one of those cakes you have to put together right before you serve it or at least have in the fridge until right before. It really tasted amazing -- worth the work.