Mix flour and baking powder; set aside. Reserve 2 tablespoons sugar.
Beat remaining sugar, margarine or butter and vanilla in large bowl with electric mixer at medium speed until creamy. Add egg substitute; beat 1 minute. Alternately add flour mixture and milk, blending well after each addition. Divide batter between a greased 8-inch round cake pan and a greased 8 x 8 x 2-inch pan.
Bake at 350°F for 20 to 25 minutes or until toothpick inserted comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.
Mash 2 pints hulled strawberries and reserved 2 tablespoons of sugar in medium bowl; set aside. Hull and halve remaining strawberries.
Place square cake on large plate. Cut round layer in half crosswise; place cut edge of each half against 2 adjacent sides of square cake to form a heart. Slice round and square layers in half horizontally to make 2 layers. Spread bottom layer with ma shed strawberries; replace top layer, cut side down. Frost top with whipped topping; garnish with strawberry halves.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.