This is my favourite variation of this cake, but you can use any fresh or canned fruit. Canned mandarin oranges are also nice.
Preheat oven to 350F. Grease and sugar glass lasagna pan, or two round cake pans but decrease baking time by about five minutes.
Using 3 equal sized glasses side by side, break 5 eggs into one glass, then measure out an equal amount of sugar and flour into the other glasses.
Add 1/2 tsp. vanilla to the eggs. Beat together the eggs, vanilla and sugar with a hand mixer. Add the flour and 1 tsp. baking powder.
Add 1/2 cup melted margarine.
Bake approx. 30 minutes until golden brown. Divide lengthwise. Boil 1/2 cup water and dissolve 2 tbsp. strawberry jam in it, or use the juice in the can of mandarin oranges to soak the top of the bottom layer. Top with fresh whipped cream and sliced strawberries. Add top layer of cake, cover with whipped cream and more berries.