Strawberry Cream Cake

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3/4 cup sifted whole wheat pastry flour

3/4 cup sifted oat flour

1 tablespoon baking powder

1/2 cup butter, slightly softened

1/4 cup packed light brown sugar

1/4 cup Splenda

2 egg yolks, at room temperature

3 whites, at room temperature

3/4 cup 2% milk, at room temperature

1 teaspoon vanilla extract


3/4 cup heavy cream

1/4 cup strawberry fruit spread

1 pint strawberries, hulled and sliced

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