Strawberry-Graham Shortcake

• 3/4 c. butter or margarine
• 1 1/4 c. firmly packed dark brown sugar
• 1 1/2 tsp. vanilla
• 3 eggs
• 1 c. sifted flour
• 3 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 c. chopped walnuts
• 2 c. graham cracker crumbs
• 1 c. milk
• 1 1/2 c. heavy cream
• 1/4 c. sugar
• 1 1/4 tsp. orange extract
• 2 pt. fresh strawberries

1. Cream together the butter, brown sugar and vanilla in a bowl until fluffy; beat in eggs, one at a time.
2. Sift together flour, baking powder and salt; combine with walnuts and graham cracker crumbs.
3. Add to egg mixture alternately with milk, beating after each addition.
4. Spread batter in two greased wax paper-lined 9-inch square cake pans.
5. Bake in 375u0b0 oven for 30 to 35 minutes or until cakes test done.
6. Cool slightly; remove from pans.
7. Whip cream with sugar and orange extract until soft peaks form.
8. Spread on cold cake layers.
9. Slice 1 pint strawberries over 1 cake; top with second cake.
10. Garnish with whole berries.
11. Yield: one (9-inch) square cake.

butter, brown sugar, vanilla, eggs, flour, baking powder, salt, walnuts, graham cracker crumbs, milk, heavy cream, sugar, orange extract, fresh strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=264424 (may not work)