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STRAWBERRY SHORT CAKE

Ingredients:

2 qts. + 1 1/2 c all-purpose flour
1 qt. (2 1/2 c.) sugar
3/4 c. nonfat dry milk
4 2/3 tbsp. baking powder
2 1/2 tsp. salt
3 1/4 c shortening
10 lg. eggs
3 tbsp. vanilla
1 qt. water
1 1/2 gal. strawberries
Whipped topping


Preparation:

Blend dry ingredients 5 minutes on low speed. Cut in fat until consistency of coarse cornmeal. Beat eggs. Add eggs and half the liquid to flour mixture. Beat 2 minutes on medium speed. Add remaining liquids and beat 2 minutes longer. Pour batter into 2 greased pans. Bake 30 to 35 minutes at 350 degrees. Cool, cut each pan into 50 pieces. Place each piece into serving dishes, top with 1/4 cup strawberries and whip topping.













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