2 egg whites, lightly beaten.
4 cups of sliced strawberries.
2 ½ cups of flour.
1 ¼ cup of milk.
1 cup of thawed frozen whipped topping.
2 tablespoons of shortening.
2 teaspoons of vinegar.
2 teaspoon of baking powder.
½ teaspoon of baking soda.
Sugar, ½ cup and ¼ cup.
Pinch of salt.
Procedures : Preheat your oven to 325°F (160°C).
Spray a nine-inch round cake pan with non-stick spray.
Stir together the milk and vinegar in a small bowl.
In a larger bowl, stir together the flour, baking powder, salt and ½ cup of sugar.
Use a pastry blender to cut in the shortening.
Stir in the milk mixture, egg whites and baking soda until well-mixed but still slightly lumpy.
Pour into the prepared pan.
Bake until the top is golden and firm to the touch (takes about 30 mins).
In a small bowl, stir together the strawberries with ¼ cup sugar.
Cut the cake into wedges.
Slice the wedges in half horizontally, making 2 layers.
Turn the top layer upsidedown, then spoon some of the strawberries and juice over the bottom layer.
Repeat over the top layer.
Top each serving with some of the whipped topping