Strawberry Meringue Cake

2 cups sifted cake flour
2 tbsp. baking powder
1/2 cup butter,softened
1/8 teasp. salt
1 cup sugar
4 egg yolks, beaten
3/4 cup milk
1 tsp. vanilla
4 egg whites
Sugar
1 quart strawberries
1 cup heavy cream, whipped
1/4 cup currant jelly, melted 

Preheat oven to 375 F.  Grease and flour two 9 inch layer pans. In large bowl cream butter until light. Gradually beat in sugar until light and fluffy. Beat in egg yolks, half at a time, beat until very light. Sift together the flour,baking powder and salt, three times. Add to egg mixture 1/4 at a time, alternately with milk, 1/3 at a time, beginning and ending with flour mixture. Beat until just combined. Add vanilla. Divide evenly into cake pans; smooth tops.  Bake 20 to 25 minutes until top springs back when gently pressed with finger. Do not overbake.  Meanwhile, in small bowl, let whites warm to room temperature, about 1 hour. Cool layers in pans on racks for 5 minutes. Loosen edges with sharp knife and invert on racks to cool. Place cooled layers on cookie sheets. Preheat oven to 350 F. At high speed beat whites until soft peaks form. Beat in 1/2 cup sugar, 2 tbsp. At a time, beating after each addition. Beat until stiff. Spread meringue lightly on layers. Bake 10 to 15 minutes until meringue is golden. Let cool on racks. Reserve half the berries for top of cake. Slice rest into bowl. Sprinkle with 1/2 cup sugar, chill. To serve: place one layer on cake plate. Top with sliced berries, spread with whipped cream. Place second layer on top. Halve reserved berries, arrange on cake, brush with melted jelly. Serve at once, or within several hours. Do not refrigerate.