Strawberry Cake
M, E, P, S, N
1/2 cup milk-free, soy-free margarine
2 cups sugar
4 1/2 cups cake flour
4 tsp. baking powder
Strawberry Sauce
2 cups strawberries, chopped
1/2 cup sugar water, if needed
1/2 tsp. salt
2 cups water
2 tsp. vanilla extract
fresh strawberries
Vanilla Frosting
2/3 cup solid vegetable shortening
1 box confectioners sugar
3 T. water
1 tsp. vanilla extract
Preheat over to 350 degrees. Grease and flour two 8-inch round pans. Cream margarine and sugar until very light and fluffy. Sift together flour, baking powder, and salt; add alternately with water and vanilla. Mix well with electric beater. Pour into two pans. Bake for 30 minutes or until cake tester comes out clean. Cool on wire rack.
Spread strawberry sauce on top of one layer. Put second layer on top. Frost the cake with vanilla frosting. Place fresh strawberries in a circle on the top layer.
Note: To make cupcakes, fill cupcake tins 2/3 full. Bake 30 minutes.
Strawberry Sauce: In a small bowl, combine strawberries and sugar; let stand about 1 hour. In a small saucepan over medium heat, cook berry mixture about 5 minutes, mashing berries as they cook. Add water 1 tablespoon at a time if berries are not very juice. Serve hot or cold.
Vanilla Frosting: Cream shortening and sugar until well blended. Add water. Beat until smooth. Chill at least one hour. Beat again and add vanilla. Note: This frosting works well for making flowers or other decorations. It can be made with lemon or orange extract instead of vanilla.
*Adapted from The Food Allergy News Cookbook
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