| 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 425°F. 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. |