STRAWBERRY FESTIVAL SHORTCAKE

2 cups sliced strawberries
2 cups granulated sugar, divided use
3/4 cup solid vegetable shortening
3 beaten egg yolks
2 1/4 cups sifted all- purpose flour
3 1/2 teaspoons baking powder
3/4 cup cold water
1/4 cup crushed strawberries
1 teaspoon almond extract
3 egg whites, stiffly beaten
FOR SERVING:
1 cup whipping cream
1/2 cup confectioners' sugar
Whole berries (for garnish)

Preheat oven to 350 degrees F. Line two 9-inch round cake pans with wax paper.

Toss the sliced strawberries with 1/2 cup granulated sugar; set aside (for serving).

Cream shortening and remaining 1 1/2 cups granulated sugar. Add egg yolks; mix well.

In separate bowl, mix flour and baking powder.

In another bowl, mix water, 1/4 cup crushed strawberries and almond extract.

Alternately add dry and wet mixtures to creamed mixture. Fold in stiffly beaten egg whites. Pour batter into cake pans.

Bake 20 minutes or until toothpick inserted in center comes out clean. Cool.

TO SERVE:
Whip cream with confectioners' sugar. Spread 1/3 of whipped cream on one cake layer. Top with sliced sugared strawberries. Top with second cake layer. Spread remaining whipped cream on top and sides. Garnish with whole berries.

Serves 8 to 10
From: Jennie Macaluso, Santa Fe, Texas
Source: The American Profile, May 14-20, 2006