CHOCOLATE STRAWBERRY SHORTCAKE

2 cups cake flour
1 1/2 cups sugar
2/3 cup unsweetened cocoa powder
1/2 cup 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 whipping cream, whipped

Preheat oven to 350 degrees F.

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 13x9-inch pan.

Bake for 30-35 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 a whole berry.

Makes 15-20 shortcakes
Source: Paula Deen's Kitchen Classics