Strawberry Shortcake

2 eggs
1 1/2 c. sugar, divided
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 T butter
1 tsp. vanilla
1 to 1 1/2 qts. fresh strawberries, sliced
Whipped cream

In a mixing bowl, beat eggs on medium speed for 3 min. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine flour, baking powder and salt; beat into the egg mixture. Heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin).

Pour into a greased 8" square baking pan. Bake at 350F for 25 minutes or until cake tests done. Cool for at least 10 minutes.

Just before serving, cut cake into serving size pieces; cut each slice in half horizontally (split it into 2 layers). Combine strawberries and remaining sugar. Spoon strawberries between cake layers and over the top of each serving. Top with whipped cream.

YIELD: 9 servings
1 servings = 5 WW points, minus wipped cream