1 c. sifted cake flour
1 tsp. baking powder
1/4 tsp. salt
1 c. shortening
1/2 c. sugar
4 egg yolks
3 tbsp. milk
1 tsp. pure vanilla

MERINGUE:

4 egg whites
1/2 tsp. salt
1/2 tsp. cream of tartar
1 c. sugar
1/2 tsp. vanilla

Beat egg whites, salt and cream of tartar until soft peaks are formed. Add sugar, 2 tablespoons at a time and then vanilla.

FILLING:

1 c. heavy cream, whipped
4 tbsp. confectioners' sugar
2 c. strawberries, sliced & 8 whole lg. for garnish

1. Preheat oven to 350 degrees and line 2 (8") cake pans with waxed paper. Grease.

2. Sift flour, baking powder and salt.

3. In a large bowl, beat shortening until creamy. Gradually add sugar and beat until fluffy.

4. Beat egg yolks in separate bowl and add to creamed mixture. Stir in milk and vanilla.

5. Add dry ingredients at low speed and beat until batter is smooth. Pour into pans.

6. Lightly pile 1/2 of meringue mixture over batter in each pan, spreading evenly. Bake at 350 degrees for 35 minutes on 2nd shelf from top of oven.

7. Remove (loosen sides) and put on a wire rack meringue sides up.

8. Combine cream and sugar. Fold in strawberries. Spread between layers. Garnish top with whole berries.