Mix the
strawberries with the 1/3 cup of granulated sugar and set aside. Preheat
the oven to 425F and grease an 8 inch round cake pan. Combine the flour,
baking powder, granulated sugar and salt. Cut in the vegetable shortening with
a pastry cutter until the mixture is crumbly. Combine the egg replacer and soy
beverage and mix with the dry ingredients. Spread the batter evenly in the
prepared cake pan and bake at 425F for 15 to 20 minutes - until the top is
golden. When the cake has cooled, slice it horizontally to make two layers.
Place about half of the stawberries on the bottom layer, replace the top and
add the remaining strawberries. Serves 6.
