I beat the eggs and sugar for 5 minutes and found I had to go about 90 seconds more to pass the 10 second ribbon rule.
Things were going well until I added the third batch of flour. I could not get it all to fold in and with each stroke I could see my batter deflating. I since learned from the comments on the TWD site that perhaps it was the bump in the Kitchen Aid bowl. The next time I try this I am going to put the batter in another bowl to fold in the flour.
Finally all the flour was in and I baked the cake. It was not very tall and I knew there was no way I was going to successfully slice it into 3 layers even though I have a nifty saw type cutter for cutting cakes. I could not set the setting low enough to slice the layers that thin. So I made do with 2 layers.
I sliced it and decorated it with the whipped cream. One thing I loved about this recipe was the addition of the sour cream to the whipped cream. I think it helped stablize the whip cream so it didn't droop when decorating. I used the wrong size pastry tip to decorate it, so I had to improvise and just piled strawberries on top for the finished look.