Chocolate-Covered Strawberries Cake

2/3 c butter, softened
1 1/2 c sugar, divided
1 tsp vanilla
2 1/2 c flour
2 1/2 c baking powder
1/2 tsp salt
3/4 c milk
4 egg whites
1 cup sliced fresh strawberries

Frosting:
7 1/2 c confectioners' sugar
1 1 /2 c baking cocoa
3/4 c butter, softened
1 c milk
2 tsp vanilla
1/2 c sliced fresh strawberries
8 whole fresh strawberries

In a large mixing bowl, cream butter and 1 1/4 c sugar. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.

In a small mixing bowl, beat egg whites on med speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries

Pour into two greased and floured 9-inch round baking pans. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large mixing bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.

Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip while strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers.