White Cake with Strawberries and Fresh Whipped Cream

I literally googled "best white cake ever" and got this recipe cause jase wanted a simple white cake for a lazy sunday afternoon.  Soooo good!! it tastes like a lighter version of a Sara Lee pound cake.  it was super easy to make even though i've never made a cake before.  the only thing was i only had one 9-inch spring form cake pan when the recipe made two cakes. i eyeballed the proportions and baked them one at a time and it worked out, but the baking time for me was different from the instructions which were 26 minutes and my cake was done at about 30. i kept testing it every minute until a toothpick came out dry.  I decided to forgo the chocolate icing and make a strawberry shortcake kind of dessert instead.  it turned out AMAZing.  To sweeten the strawberries use about 1/4 cup sugar and mix it up until it gets syrupy and for the whipped cream definitely put your mixing bowl and the whisk in the fridge for at least 15 minutes to help the cream form faster.  Sweeten the whipped cream with a little confectioners sugar (i use Trader Joe's Organic Powdered Sugar) and a couple drops vanilla. Voila!