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.
From
Yields
8 Servings