Beat together for 15 minutes on high speed (or a little lower)
5 eggs (large,whole eggs)
1 cup sugar (add gradually as eggs are being beaten)
pinch of salt

Then fold in, carefully,
1 cup flour
1/2 teaspoon vanilla

Line 2 cake pans with waxed paper...*do not grease pans*
Spoon batter into pans
Bake 18-20 minutes at about 350 degrees...

Let cool on rack for 10 minutes, then remove from pan (I use a pot holder, dump it out upside down, then remove the waxed paper and put it on the rack top side up) The cake will be a little sticky feeling...not to worry. Place on a FLAT plat (no lip) to make decorating easier.

1 1/2 quarts of strawberries, sliced with about 3/4 c sugar...depending on the sweetness. (reserving some whole berries for the top, slice the strawberries and sugar them several hours before assembling the cake so that they produce juice)

1 pint cream, whipped with 1/4 cup or less sugar (to taste)

The history of the strawberry shortcake: http://www.kitchenproject.com/history/Strawberries/StrawberryShortcake/i...