Poteet Strawberry Shortcake - cooking recipe

Ingredients

2 1/2 c. strawberries, rinsed and hulled
3 eggs
1 1/2 c. plus 1 Tbsp. sugar
3/4 c. vegetable shortening
1 tsp. almond extract
2 c. unsifted all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
3/4 c. cold water
2 c. sweetened whipped cream

Preparation

Puree 1/2 cup strawberries; set aside.
Refrigerate remaining berries.
Heat oven to 350\u00b0.
Grease and flour 2 (9-inch) round cake pans.
Separate eggs, placing whites in medium size bowl and yolks in cup.
In large bowl, with electric mixer, beat together 1 1/2 cups sugar, the shortening and almond extract until light and fluffy.
Add egg yolks; beat until mixture is well combined.