Preparation time: 25 min
Cooking time: 35 min @ 350°
3 cups cake flour
2 1/2 tsp baking power
1/4 tsp salt
1 cup (2 sticks) butter
1 1/2 cups sugar
4 large eggs
1 tsp vanilla extract
3/4 cup cranberry-strawberry juice
1 1/2 cups heavy cream
3 tbsp sugar
1 quart (3 cups) hulled and sliced strawberries
3 tbsp sugar
1/4 cup water
2 tbsp strawberry liqueur
Pre-Heat oven to 350°. Coat two 8 x 2-inch round pans with cooking spray. Line bottom with waxed paper. Coat paper with cooking spray.
In medium bowl, mix flour, baking powder, and salt. In large bowl, beat butter ans sugar for 2 min. Beat in eggs, one at a time. Beat in vanilla, then flour mixture in 3 parts, then add the juice; beat 1 min (until mixed). Divide between pans.
Bake at 350° for about 35 min, until toothpick test comes out clean. Cool 15 min right side up on racks, then invert cakes onto rack and remove wax paper and leave to cool compleatly.
Slice each cooled cake in half horizontally to make 4 thinner cakes.
Beat together heavy whipping cream and sugar until stiff peaks form
In pan, heat 3 tbsp sugar, 1/4 cup water and 2 tbsp strawberry liqueur until sugar dissovles.
Brush 1 layer with 1/3 of syrup. Top with 1/3 of whipped cream, 1/3 berries and a second cake. Repeat layering twice more ending with cake.