Quick Strawberry Cake

1/2 cup shortening
2 1/4 cups sifted cake flour
1 1/3 cups granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 pint frozen cut up strawberries, thawed, drained
1/4 juice from frozen strawberries
1/2 cup milk
4 unbeaten egg whites
Oven:  350º

Grease two 8-inch round cake pans, line with brown paper and grease paper.  Set aside.  In large mixing bowl, stir shortening to soften.  Sift in dry ingredients.  Add juice, fruit and milk; beat vigorously for 2 full minutes, scraping bowl.  Add egg whites and beat vigorously for another 2 minutes.  Pour into pans and bake about 35 minutes.  Cool 5 minutes in pans; loosen sides of cake and invert onto racks, removing pans.  Allow to cool completely before frosting with either Cooked Buttercream Frosting or Cream Cheese Frosting (tinted if desired).

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