Strawberry Shortcake (Weight Watchers Magazine)
Adapted from the Kingdome, Seattle, WA. Foodservice: Ogden Entertainment Services. Posted by: Valerie Whittle
Cream of tartar
Sifted cake flour,
plus 2 tablespoons
Cool Whip Lite
In large bowl, with electric mixer on high speed, beat egg whites until foamy; add cream of tartar and vanilla. Gradually beat in 1/4 cup + 2 tablespoons sugar until stiff peaks form (about 10 minutes).
Gradually sift cake flour and baking powder over egg white mixture; carefully fold in until no white streaks remain.
Spoon evenly into a 9" tube pan. Bake 35-40 minutes, or until cake springs back when lightly touched with fingertip. Invert immediately and let cool completely. (If pan does not have "feet", invert over a sturdy bottle.) When cake has cooled, carefully loosen edges and remove from pan.
Meanwhile, in medium bowl, combine strawberries with remaining 2 tablespoons sugar; set aside for 15 minutes.
To serve, cut cake into 12 pieces with serrated knife. Place on serving plates. Top each with equal amounts of strawberries with accumulated juice and 1 tablespoon whipped topping.
Preheat oven to 325F.
* If using self-rising cake flour, omit baking powder.