Chocolate Strawberry Shortcake

2 C. cake flour
1 1/2 C. sugar
2/3 C. unsweetened cocoa
1/2 C. shortening
1 1/2 C. buttermilk
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 whole eggs or 3 egg whites
1 qt. fresh strawberries, rinsed and slice
1 C. fresh whipped cream or whipped topping

Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients in order listed, except strawberries and whipped cream. Beat with mixer on low speed, scraping bowl occasionally, for 3 min. Pour into a greased and floured 9 X 13 baking dish. Bake 30-35 min., or until a wooden pick inserted in center comes out clean. Cool cake completely and cut into squares. Place 2-3 squares in dessert cups and top with strawberries and whipped cream. Garnish with strawberries.

Helpful Tips: For homemade whipped cream, using an electric mixer, beat heavy whipping cream until soft peaks form. Add 1/4 C. confectioner's sugar per 1 C. cream. Continue to beat until stiff peaks form. If you like your strawberries sweetened, Add 1/4 C. of sugar to the sliced berries and place in refrigerator 1-2 hrs. prior to serving.