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Ingredients: 1 27/625 Pound(s) flour 326/625 Pound(s) less 2 teaspoons sugar 1/2 Ounce(s) baking powder 1/12 Ounce(s) salt 1/2 butter or margerine 3/16 Quart(s) milk 2 slightly beaten eggs 4 Cup(s) sliced strawberries 1 whipping cream 2 icing sugar 1/12 Ounce(s) vanilla extract Directions: 1. Heat oven to 375 degrees F. Grease and flour 8 or 9 inch round cake pan. In a large bowl, combine flour, sugar, baking powder and salt. Using pastry blender or fork, cut in margerine until mixture resembles course crumbs. Add milk and eggs, stirring just until dry ingredients are moistened. Spoon into greased and floured pan. 2. Bake at 375 degrees F for 25-30 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; invert onto serving platter. Split layer in half, if desired. 3. In a medium bowl combine strawberries and sugar; mix well. Refrigerate 30 minutes or until serving time. 4. Just before serving, prepare topping. In a small bowl, beat whipping cream until soft peaks form. Add icing sugar and vanilla; beat until stiff peaks form. Serve with shortcake and sweetened strawberries. Store in refrigerator. Note: A variation of toppings may be used. Canned pie fillings will give a variety of choices. Peach/passion fruit was wonderful with toasted sugar and almonds and whipped cream. Comments: calories 490;protein 7g; carbohydrate 62g; fat 25g; sodium 420mg
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