Strawberry and Cream cake

2 3/4 cups cake flour

2 1/2 teaspoons baking powder

2 cups white sugar

1 (3 ounce) package strawberry flavored gelatin

1 cup butter, softened

4 eggs

1 cup milk

1 teaspoon vanilla extract

1/2 cup strawberries, pureed

1 1/2 cups heavy cream

2 tablespoons sugar

1/2 teaspoon vanilla extract

1 1/2 cups fresh strawberries, sliced

1/2 cup margarine, softened

1 (8 ounce) package cream cheese, softened

4 cups confectioners' sugar

2 teaspoons vanilla extract

1 1/2 cups quartered strawberries

1 - Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.

2 - In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.

3 - Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.

4 - To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff.

5 - Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.

6 - To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy.

7 - Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.

8 - Spread remaining whipped cream on cake top. Top with quartered strawberries.