Recipe - Be Mine Strawberry Shortcake

2 2/3 cup Allpurpose flour
2 teaspoon DAVIS Baking Powder
1 One fourth cup Sugar; divided
One half cup FLEISCHMANN'S Margarine
1 teaspoon Vanilla extract
One half cup EGG BEATERS Real Egg Product
Three fourths cup Skim milk
3 pt Strawberries; divided
1 Container; (8ounce) light
prepared whipped topping

Combine flour and baking powder set aside. Reserve 2 tablespoons sugar. In
large bowl, with electric mixer at medium speed, beat sugar, margarine and
vanilla until creamy. Add egg product; beat 1 minute. Alternately add flour
mixture and milk, blending well after each addition. Divide batter between
a greased 8inch round cake pan and a greased 8 x 8 x 2inch pan. Bake at
350°F for 20 to 25 minutes or until toothpick inserted comes out clean.
Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on
wire racks. In medium bowl, mash 2 pints hulled strawberries and reserved 2
tablespoons of sugar; set aside. Hull and halve remaining strawberries.
Place square cake on large plate. Cut round layer in half crosswise; place
cut edge of each half against 2 adjacent sides of square cake to form a
heart. Slice round and square layers in half horizontally to make 2 layers.
Spread top of bottom layer with mashed strawberries; replace top layer, cut
side down. Frost top with whipped topping garnish with strawberry halves.
Nutrition Information per serving: 240 calories, 110 mg sodium, 0 mg
cholesterol, 6 gm total fat (238 calories from fat), 1 gm saturated fat, 2
gm dietary fiber SOURCE: Nabisco

Posted to recipeludigest by QueenBerta@aol.com on Feb 8, 1998