Strawberry Cream Filled Yellow Cake

2 1/4 c Cake flour

1 1/2 c Sugar

2 1/2 ts Baking powder

1 ts Salt

1/2 c Shortening

1 c Milk

1 ts Vanilla extract

2 Eggs

4 Egg yolks

Sweetened whipped cream 1 c Strawberries; coarsely

-chopped Grease and flour 2 round 9 x 1 1/2" pans. Beat all ingredients except sweetened cream and strawberries in a large bowl on low speed for 30 seconds, scraping the bowl constantly. Beat on medium speed 3 minutes, scraping the bowl occasionally. Pour into pans. Bake in preheated 350 degree oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean; cool 10 minutes. Remove from pans; cool layers completely. Spread about 1/2 cup sweetened whipped cream over bottom layer. Place chopped strawberries on whipped cream; top with remaining cake layer. Frost side and top with remaining sweetened whipped cream. Garnish with additional strawberries. Serve immediately or refrigerate until ready to serve. Refrigerate remaining cake. Sweetened Whipped Topping: Beat 2 cups whipping cream and 1/3 cup sugar in chilled bowl on high speed until stiff.