2 1/4 c Cake flour
1 1/2 c Sugar
2 1/2 ts Baking powder
1 ts Salt
1/2 c Shortening
1 c Milk
1 ts Vanilla extract
2 Eggs
4 Egg yolks
Sweetened whipped cream
1 c Strawberries; coarsely
-chopped
Grease and flour 2 round 9 x 1 1/2″ pans. Beat all ingredients except
sweetened cream and strawberries in a large bowl on low speed for 30
seconds, scraping the bowl constantly. Beat on medium speed 3 minutes,
scraping the bowl occasionally. Pour into pans.
Bake in preheated 350 degree oven for 25 to 30 minutes or until
wooden pick inserted in center comes out clean; cool 10 minutes.
Remove from pans; cool layers completely.
Spread about 1/2 cup sweetened whipped cream over bottom layer. Place
chopped strawberries on whipped cream; top with remaining cake layer.
Frost side and top with remaining sweetened whipped cream. Garnish
with additional strawberries. Serve immediately or refrigerate until
ready to serve. Refrigerate remaining cake.
Sweetened Whipped Topping: Beat 2 cups whipping cream and 1/3 cup
sugar in chilled bowl on high speed until stiff.
Yields
8 Servings