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Strawberry Shortcake

- 2 pints (1 litre) fresh strawberries, sliced
- 1/3 cup (80 ml) granulated sugar
- 2 1/4 cups (540 ml) flour
- 4 tsp ( 20 ml) baking powder
- 2 tbsp (30 ml) granulated sugar
- 1/4 tsp (2 ml) salt
- 1/3 cup (80 ml) vegetable shortening
- 1 egg replacer
- 2/3 cup (160 ml) soy beverage

Mix the strawberries with the 1/3 cup (80 ml) of granulated sugar and set aside.
Preheat the oven to 425F (220C) and grease an 8 inch (20 cm) 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 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.