Whipped Cream Cake 

1 cup whipping cream                                                         2 eggs

1 Cup sugar                                                                          1 1/2 cups flour

2 Teasp. Baking powder                                                     1/2 teasp. Salt

1 Teasp. Vanilla                                                                   1 cup whipping cream

2 Tbsp sugar                                                                        1 cup sliced fresh fruit

Beat 1 cup whipping cream until soft peaks form. Add eggs, one at a tie, beating well after each addition. Gradually add sugar, beating well.  Combine the dry ingredients, fold into whipped cream mixture. Fold in vanilla. Pour batter into 2 greased and floured 9 inch cake pans. Bake at 375 f. For 15 minutes, until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove and cool completely on racks. Beat 1 cup whipping cream until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form. Spread sweetened whipped cream between layers and on top of cake. Top with fresh fruit, if desired.