Strawberry Shortcake With Crumb Topping

• FOR THE SHORTCAKES:
• 1/2 cups Margarine
• 1-1/2 cup Sugar
• 1/2 teaspoons Salt
• 1 cup Water
• 2-1/2 cups All-purpose Flour
• 2-1/2 teaspoons Baking Powder
• 2 whole Eggs (can Also Substitute 3 Egg Whites)
• 1 teaspoon Vanilla Extract
• _____
• FOR THE CRUMB TOPPING:
• 3/4 cups Flour
• 3/4 cups Sugar
• 4-1/2 Tablespoons Butter, Melted

1. Preheat oven to 350 degrees. Grease a 9x13 pan. Cream margarine and sugar in a mixing bowl. Add salt, water, flour, and baking powder. Fold in eggs and vanilla. Spread in the pan.
2. Mix together sugar, flour, and melted butter in a small mixing bowl and spread over top. This makes your crumb topping.
3. Bake at 350 degrees for 40 minutes. Serve it warm or cooled, with fresh strawberries. It's also good with a dollop of whipped cream on top. Or douse it all with milk (my husband's favorite). Take your pick, they're all delicious.

margarine, sugar, salt, water, allpurpose, baking powder, eggs, vanilla, crumb topping, flour, sugar, butter

Taken from tastykitchen.com/recipes/desserts/strawberry-shortcake-with-crumb-topping/ (may not work)