Chocolate-Covered Strawberries Cake

• 2/3 cup butter, softened
• 1 1/2 cups sugar, divided
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 4 egg whites
• 1 cup sliced fresh strawberries
• Frosting
• 7 1/2 cups confectioners' sugar
• 1 1/2 cups baking cocoa
• 3/4 cup butter, softened
• 1 cup milk
• 2 teaspoons vanilla extract
• 1/2 cup sliced fresh strawberries
• 8 whole fresh strawberries

1. In a large mixing bowl, cream butter and 1 1/4 cups sugar. Beat in vanilla. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk.
2. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 T. at a time, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries.
3. Pour into two greased and floured 9 inch round baking pans. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large mixing bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.
5. Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers.

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Taken from www.food.com/recipe/chocolate-covered-strawberries-cake-168883 (may not work)