Strawberries & Cream Cake
Grease 13x9-inch cake pan. Line with waxed paper and grease again.
Add eggs in large mixing bowl and beat until foamy; gradually beat in sugar. Beat at high speed for 8 to 10 minutes or until thick, pale yellow and tripled in volume. Beat in vanilla. Sift together flour and baking powder; lightly fold in batter. Fold in butter. Pour into prepared pan.
Bake in 325°F oven for 25 to 30 minutes or until cake springs back when lightly touched in centre. Turn cake out into rack; remove paper and let cool.
Cut cake in half lengthwise; cut halves horizontally to make total of 4 layers.
Whip cream; beat in sugar and vanilla. Set 1 cup aside. Fold strawberries into remaining cream.
Assemble cake, spreading 1/3 of the filling over each layer. Top cake with remaining cream. Decorate with berries. Drizzle with melted chocolate.