Moist White Cake

11/2 cups sugar1#188; cups milk, room temperature1 teaspoon vanilla extract2 eggs#189; cup shortening or butter, softened2 cups flour2 teaspoons baking powder#189; teaspoon saltStrawberry filling3#189; cups strawberries, halved or thinly sliced, divided#189; cup water#188; cup sugar2 teaspoons cornstarchHeat oven to 350 degrees. Grease and flour a 10-inch round cake pans.In the bowl of stand mixer, or with a hand mixer, beat together sugar, milk, vanilla, eggs and shortening until well combined.In a separate bowl whisk together flour, baking powder and salt. Slowly beat flour into sugar mixture until well combined. Pour batter into prepared pans and bake 25-40 minutes. When cooled, use a serrated knife to slice cake into two rounds.In the meantime, crush 2/3 cup of the strawberries in a small saucepan; add water and simmer for 2 minutes. Strain strawberries to remove seeds and sold bits; save liquid.Combine sugar and cornstarch in saucepan. Whisk in strawberry cooking liquid until sugar is dissolved. Simmer and stir until sauce is thick and clear. Cool slightly and pour over sliced strawberries. Cool to room temperature.Spread strawberry mixture between layers; frost with your favorite buttercream of cream cheese frosting.Serves 10.