1/2 c. shortening
1/2 c. granulated sugar
3 eggs, separated
3/4 c. + 2 tbsp. all-purpose flour OR 1 c. cake flour
1 tsp. baking powder
5 tbsp. milk
1 c. granulated sugar
1/4 c. chopped nuts
1 c. whipping cream
2 tbsp. powdered sugar
1 pkg. (10 oz.) frozen strawberries, thawed

Heat oven 350 degrees. Grease and flour 11 x 7 x 1 1/2 inch pan. Cream shortening and 1/2 cup sugar. Add egg yolks, one at a time, beating well after each addition. Combine flour and baking powder, add alternately with milk. Blend well. Pour batter into pan. Beat egg whites until frothy. Add 1 cup granulated sugar, 1 tablespoon at a time, beating to dissolve sugar after each addition. Continue beating until stiff and glossy. Do not underbeat. Spread smoothly over batter in pan. Sprinkle with chopped nuts. Bake 25 minutes or until wooden pick inserted in center comes out clean. Cool. Whip cream with powdered sugar. Serve cake with strawberries and whipped cream. 8-12 servings.