Preheat oven to 300 degrees. Line two 8 or 9 inch round cake pans with parchment paper circles and spray lightly with oil. In batter bowl, combine butter, sugar, egg yolks, vanilla, cake flour, baking powder, and cream. With electric mixer, beat until smooth. Spread mixture evenly in the two prepared cake pans. Wash the beaters very well and dry them, too. Beat the egg whites until stiff, and then gradually beat in sugar and vanilla. Spread topping over the cakes. Bake 30 minutes. Allow cakes to cool in pans. When cool, invert one cake on serving plate, topping side down. Gently combine the strawberries with the whipped cream. Pile on top of the first layer. Place the second layer on top with the topping upright. Sprinkle with powdered sugar.
Source: Diana Baker Woodall