Preheat oven to 375 degrees
Cream thoroughly: 1/3 cup shortening (I used Golden Crisco) and 1 cup sugar
Add: 1 egg and 1 tsp vanilla
Beat until light and fluffy.
Blend or sift together: 1 1/2 cups flour, 2 tsp baking powder, 1/2 tsp salt.
Add to creamed mixture alternately with 1 cup milk. Beat well after each addition (3 dry and 2 wet)
Pour into greased 8" or 9" square pan and bake for 35 - 40 minutes. Best served warm.
Strawberries
Use frozen strawberries, even in the middle of summer. Put them in a bowl and toss a cup or so of sugar on top. Let them thaw, don't torment them at all. When thawed, give them a bit of a shock with your handy dandy potato masher, then pour into a colander - make sure you put a bowl underneath first. Then let the strawberry juice drip into the bowl. Now get about 2 tbsp of cornstarch and dissolve it in a bit of water, not a whole lot, maybe half a quarter cup. When you have lots of juice, put that into a pan (well, I guess you could let it drip into a pan in the first place, rather than a bowl - why dirty two things when one will do?) and bring to a boil on the stove. Add the cornstarch, stirring all the time, and it will thicken nicely. Remove from heat, let cool a little, then add to the rest of the berries. Yummy Yummy Yummy. I was scared it would turn to jam, but it didn't.
To serve, just put a piece of the cake on a plate, add a spoonful of berry deliciousness, and top with whipped cream.
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