1/2 c. shortening
1 1/2 c. sugar
2 eggs, separated
1 1/4 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
1/3 c. cocoa
2/3 c. milk
1 tsp. vanilla
1 env. unflavored gelatin
1/4 c. cold water
2 c. whipping cream
1/2 c. sifted powdered sugar
2 c. fresh strawberries, sliced
Garnish: 3 whole strawberries

Cream shortening; gradually add 1 1/4 cups sugar, beating well at medium speed of an electric mixer. Add egg yolks, beating well. Combine flour, baking powder, salt and cocoa; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition, stir in vanilla.

Beat egg whites (at room temperature) until stiff peaks form. Gently fold into batter. Pour into 3 greased and floured 9" round cake pans. Bake at 350 degrees for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool.

Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves.

Beat whipping cream in chilled bowl at low speed of an electric mixer, gradually adding dissolved gelatin. Increase to medium speed and beat until mixture begins to thicken. Add powdered sugar and beat at high speed until soft peaks form.

Place 1 cake layer on serving plate. Spread one-third of whipped cream over layer, and arrange half of sliced berries on top. Repeat procedure, ending with whipped cream. Garnish if desired. Yield: 1 (3-layer) cake.