Be Mine Strawberry Shortcake

• 2-2/3 cups flour
• 2 tsp. CALUMET Baking Powder
• 1-1/4 cups sugar, divided
• 1/2 cup margarine or butter
• 1 tsp. vanilla extract
• 1/2 cup cholesterol-free egg product
• 3/4 cup fat-free milk
• 3 pints strawberries, divided
• 1 container (8 oz.) light prepared whipped topping

1. Mix flour and baking powder; set aside.
2. Reserve 2 tablespoons sugar.
3. Beat remaining sugar, margarine or butter and vanilla in large bowl with electric mixer at medium speed until creamy.
4. Add egg substitute; beat 1 minute.
5. Alternately add flour mixture and milk, blending well after each addition.
6. Divide batter between a greased 8-inch round cake pan and a greased 8 x 8 x 2-inch pan.
7. Bake at 350F for 20 to 25 minutes or until toothpick inserted comes out clean.
8. Cool in pans on wire racks 10 minutes.
9. Remove from pans; cool completely on wire racks.
10. Mash 2 pints hulled strawberries and reserved 2 tablespoons of sugar in medium bowl; set aside.
11. Hull and halve remaining strawberries.
12. Place square cake on large plate.
13. Cut round layer in half crosswise; place cut edge of each half against 2 adjacent sides of square cake to form a heart.
14. Slice round and square layers in half horizontally to make 2 layers.
15. Spread bottom layer with ma shed strawberries; replace top layer, cut side down.
16. Frost top with whipped topping; garnish with strawberry halves.

flour, baking powder, sugar, margarine, vanilla extract, cholesterolfree egg, milk, pints strawberries

Taken from www.kraftrecipes.com/recipes/be-mine-strawberry-shortcake-54800.aspx (may not work)