Strawberry Shortcake (Whitney Heap)

White Cake

1 1/3 c white flour (I used cake flour)

¾ c sugar

1 ½ tsp baking powder

¼ tsp salt

½ c milk

¼ c shortening

½ tsp vanilla

2 egg whites

Mix all the ingredients together in a bowl except the egg whites. Beat egg whites on low for 30 seconds, scraping bowl. Beat on high for 2 minutes until smooth. Add egg whites and beat on high for 2 additional minutes, scraping the bowl occasionally. Pour into greased and floured 9x13 pan. Bake at 350° for 15 min or until toothpick inserted into the center comes out clean. Let cool in pan.

White Topping

4 oz soft cream cheese

½ c powdered sugar

½ pint whipping cream

½ c powdered sugar

Mix cream cheese and ½ c powdered sugar. In a separate bowl, mix whipping cream and powdered sugar until stiff. Fold the two mixtures together and spread over the cooled cake. (You can do this much ahead of time if necessary. Cover with foil and put in fridge overnight.)

Strawberry Topping

Strawberry glaze or:

2 c whole strawberries

1 c sugar

3 Tbsp cornstarch

½ c water

2 baskets of strawberries washed and sliced

Puree enough strawberries to measure ~1 c. Mix sugar and cornstarch in 2-qt saucepan. Gradually stir in water and pureed strawberries. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 min, cool. Spread strawberry glaze over cake. Slice remaining strawberries in half and sprinkle over top. Chill before serving.