Strawberry Shortcake

Amount  Measure  Ingredient -- Preparation Method
--------  ------------  --------------------------------
 Cake
2 1/4  cups  all-purpose flour
2  teaspoons  baking powder
1/4  cup  sugar
1/4  teaspoon  salt
1/3  cup  unsalted butter -- softened
1  large  egg
1  teaspoon  vanilla extract
2/3  cup  2% low-fat milk
 baking spray with flour
 Topping
3  pints  fresh strawberries
1/4  cup  sugar
2  cups  low fat whipping cream
Heat oven to 425F. Spray an 8 inch cake pan.

Beat butter and sugar together until light and fluffy. Beat in egg until fully incorporated.

Mix flour, baking powder, and salt together.

Alternate dry mix and milk and beat into butter mixture.

Add vanilla and mix completely.

Spread batter in prepared pan and bake 15 to 20 minutes. Cool on rack.

Mix strawberries with 1/4 cup sugar. Let sit.

Beat whipping cream until stiff peaks form.

Put strawberries over cake and top with whipped cream.

Makes 8 servings
Per Serving: 474 Calories; 28g Fat (52.2% calories from fat); 7g Protein; 50g Carbohydrate; 3g Dietary Fiber; 115mg Cholesterol; 231mg Sodium. Exchanges: 2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 Other Carbohydrates.
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