Beat the sugar and butter until well combined.
Add egg yolks until fully combined.
Add the water and flour and beat slowly until combined and the batter is smooth and sticky, set aside.
In a separate bowl beat the egg whites, baking powder and vanilla until you have stiff peaks.
Fold the egg white mixture into the batter until smooth and consistent.
Aunt Lou writes: "If seems thin, add a little flour."
Pour into 2 or 3 nine inch cake pans evenly distributed and bake at 325 for approximately 30-35 minutes or until a cake tester comes out clean.
Frosting:
Whip the heavy whipped cream until very thick.
Add the powdered sugar.
Add the strawberry puree.
Whip until thick and stiff.