Ingredients

　　2 cups cake flour

　　1 1/2 cups sugar

　　2/3 cup cocoa

　　1/2 cup Crisco shortening

　　1 1/2 cups buttermilk

　　1 1/2 teaspoons baking soda

　　1 teaspoon salt

　　1 teaspoon vanilla

　　2 whole eggs or 3 egg whites

　　1 quart fresh strawberries, rinsed and sliced

　　1 cup whipped cream or Cool Whip

　　Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients in order listed, except strawberries and whipping cream. Beat with mixer on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed, scraping bowl occasionally, for 3 minutes. Pour into greased and floured 13 × 9-inch pan. Bake for 30 to 35 minutes. Cool cake completely. Cut into squares. Place 2 or 3 squares in dessert cups and layer with small amount of strawberries and whipped cream. Garnish with strawberries. A heavenly treat!

　　Paula Deen's Kitchen Classics