1 cup sugar
3 large eggs
2 tsp vanilla
1/3 cup water
1 cup flour
1 tsp baking powder
12-ounce carton of whipped topping
2 oz cream cheese
1/3 cup powdered sugar
2 pounds of fresh strawberries
Preheat the oven to 350 degrees F. Grease bottom of 9×13 baking pan and line bottom with parchment paper.
Beat eggs until very light. Beat in sugar, water and vanilla. Sift flour, baking powder and salt and beat quickly into mixture. Immediately pour into pan.
Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted comes out clean.
Invert onto a flat surface. Peel away parchment paper, and cool completely. Freeze for about an hour to make carving easier. Once cooled, you will need a large serrated knife in order to cut all of the layers.
Slice cake evenly horizontally into three layers. Set aside. Put one of the layers in the bottom of the parchment paper lined baking pan/cookie sheet and spread a layer of whipped topping over it, then arrange strawberry slices evenly over the whipped topping.
Take a second layer of cake and spread a layer of whipped topping over it, then place it, whipped topping side down, on top of the already built cake/whipped cream/strawberry layer.
Repeat the whipped topping-strawberries-whipped topping-cake process 1 more time (2 times total). In a bowl, beat the cream cheese, powdered sugar and 1 tsp vanilla until smooth.
Fold the 1 cup whipped topping into the cream cheese mixture. Spread across top of the cake, reserving some of it to pipe rosettes if desired. Run a spoon or a fork through the top to make stripes.
Refrigerate for at least 4 hours or overnight. Cut into squares. Garnish each square with strawberry half and rosette (or just a blob) of frosting if desired