Title: Mom's Strawberry Shortcake
Categories: Candy Fruit
Yield: 9 Servings

2		Eggs
1 1/2	c	Sugar; divided
1	c	All-purpose flour
1	ts	Baking powder
1/4	ts	Salt
1/2	c	Milk
1	tb	Butter or margarine
1	ts	Vanilla extract
1	qt	TO 1-1/2 qt. fresh straw- - berries, sliced
		Whipped cream
		Mint leaves, optional

Preheat oven to 350ø.

: In a mixing bowl, beat eggs on medium speed for 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine flour, baking powder and salt; beat into the egg mixture. Heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin). Pour into a greased 8-inch-square baking pan.

Bake at 350ø for 25 minutes or until a wooden pick inserted near the center comes out clean. Cool for at least 10 minutes. Just before serving, cut cake into serving-size pieces; cut each slice in half horizontally. Combine strawberries and remaining sugar. Spoon strawberries between cake layers and over the top of each serving. Top with whipped cream; garnish with mint leaves if desired.

Mrs. Arlene Wise of Arizona, published in "Taste of Home" magazine, Aug/Sept 96, submitted by her daughter, Karen Wingate, Coldwater Kansas

typed and posted by teri Chesser 9/96 and 2/97

From: Teri Chesser Date: 16 Feb 97 Home Cooking Ä

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