1 cup flour
2 tablespoons butter
1 teaspoon baking powder
2 eggs
¼ teaspoon salt
1 cup sugar
½ cup milk
1 teaspoon vanilla

Preheat oven to 350° F. Grease and flour pans.
Sift flour, baking powder and salt together. Heat milk with butter until butter melts; keep warm. Beat eggs until lemon yellow; gradually add sugar -- beat 4 to 5 minutes longer.
Blend sifted dry ingredients into egg-sugar mixture. Stir in milk mixture and vanilla.
Bake at 350° F. for 20 minutes in two greased and floured pans (8" or whatever size pans will mean baked cake fits in soufflé dish to be used for finished trifle).
Cool 10 minutes in pans and then turn out of pans onto rack.

1/3 cup sugar
2 egg yolks, beaten
1 tablespoon cornstarch
1 tablespoon butter, softened
1/8 teaspoon salt
1 teaspoon vanilla
1 cup milk
½ cup heavy cream

Combine sugar, cornstarch and salt in a saucepan. Cook and stir over medium heat until thickened and bubbly. Stir a small amount of the hot mixture into the beaten egg yolks. Return to mixture in pan, stirring constantly. Cook and stir two minutes more. Remove from heat; stir in butter and vanilla.
Cover with waxed paper and chill thoroughly.
Just prior to assembling trifle, whip the cream and fold it into the chilled pudding.

3 pints strawberries
3 tablespoons sugar
1/3 cup orange liqueur
Confectioners' sugar
Whipping cream

Set aside 1 pint berries for garnish. Crush the remaining berries to make two cups. Stir in sugar.
Split cake layers in half. Fit one layer into bottom of a 1 1/2-quart soufflé dish (cut side up). Spread 1 cup crushed berries over. Top with second layer (cut side up). Sprinkle half liqueur over second layer. Spread with all the pudding.
Place third layer atop (cut side up). Spread remaining berries over. Sprinkle cut side of fourth layer with remaining liqueur. Place layer cut side down atop berries in dish.
Cover and refrigerate a half day or overnight.
Before serving -- sift a heavy covering of powdered sugar over top.
Garnish with whipped cream rosettes and halved strawberries.