Prepare
cake mix according to package directions, using egg, oil and water as
specified and adding ¼ teaspoon each vanilla and butter flavoring to
batter. Pour batter into prepared 8-inch round cake pan; bake and cool
as package directs.
Wash and cap berries; drain on towel until
totally dry. Sort berries into two bowls, sort the most perfect,
same-size berries into one bowl for top layer and the remaining into the
other bowl.
Beat heavy cream, confectioners' sugar and
1-teaspoon vanilla until stiff peaks form.
Split cooled cake in half horizontally;
sprinkle each cut surface with 2 tablespoons of brandy. Place bottom
half of cake, cut side up, on flat plate. Spread with a ½" thick
layer of whipped cream. Press the less perfect berries, side by side and
cap side down, into the whipped cream layer. Spread additional whipped
cream to just cover tips of berries and fill empty spaces.
Place second half of cake on top, cut surface
down. Spread remaining whipped cream on top and sides of cake, making
certain that cake is no taller than the length of a ladyfinger.
Place whole ladyfinger strips around the side
of the cake, split side inward, covering the entire side of the cake.
Press ladyfingers firmly into the whipped cream. This should use most of
4 strips or about 23 or 24 ladyfingers. Arrange remaining berries, cap
side down and points up, very close together on top of cake. This should
cover the entire top of the cake. Wrap cake in plastic wrap. Chill
overnight.
Dust top with confectioners' sugar just before
serving. Carefully cut with a sharp knife.
12 to 16 servings
