Hi Roger :-) Here are two recipes for you to try.

Strawberry Shortcake (Cake)
This is a traditional recipe found on the Maryland Eastern Shore. You will use: eggs, sugar, cake flour, salt, lemon, strawberries, and whip cream.

Cake
5 eggs, separated
1 cup sugar
1 cup cake flour, sifted 4 times
1/4 teaspoon salt
1 tablespoon grated lemon rind
1 1/2 tablespoons lemon juice

Strawberries
1 quart strawberries, capped and sliced
3/4 cup sugar
1 pint whipping cream

Preheat oven 375 degrees F.

Cake
In a mixing bowl, you want to whip the egg yolks. The add half cup sugar gradually (one tablespoon at a time). Next, add the lemon juice and rind. You want to beat until the mixture is thick and has lemon yellow color. The next step is to fold the cake flour into mixture.

In a separate small mixing bowl, you will whip the egg whites and add salt until stiff. Again, you want to add the remaining half-cup sugar (again one tablespoon at a time). Now, you will fold the egg whites into the flour mixture.

In two un-greased round layer cake pans, pour the ingredients. Bake the cakes for 25 to 30 minutes. You want the cake to spring back when you touch the center. Remove from pan and invert cake on bottom of pan to allow cooling.

Strawberries
You want to keep eight good strawberries for garnish.

In a mixing bowl, you want to put the strawberries and add the sugar. You want to take a glass and mash the strawberries fine.

Take your serving plate and place one layer of the cake. Next, spread half the strawberries on the top. Then add next layer and again spread the remaining strawberries over the top.

The final step is to spread the whip cream over top strawberry layer. Cut into six or eight servings. Use saved whole strawberries and any extra whip cream to garnish each individual serving.

Deer Lake Strawberry Shortcake
Yield: 16 servings

7 cups Strawberries; hulled
1/4 cup Sugar
2 cups Whipping cream

CAKE
2 1/2 cups Cake flour; sifted
1 1/2 cups Sugar
3 1/2 tsp Baking powder
1/2 tsp Salt
1 cup Milk
3/4 cup Butter; very soft
1 tsp Vanilla
2 Eggs

Cake:
Stir together flour, sugar, baking powder and salt. Add milk, butter and vanilla; beat at low speed just to blend. Beat at medium speed for 2 minutes, scraping down side and bottom of bowl twice. Add eggs; beat for 2 minutes at medium speed.

Grease and flour 9-inch (2.5 L) square cake pan; line with waxed paper.

Spread batter evenly in pan; bake in 350 degree F oven for 45 to 55 minutes or until tester inserted comes out clean. Let cool in pan on rack for 10 minutes; turn out of pan to cool completely on rack. (Cake can be stored in airtight container for up to 1 day or frozen for up to 1 month).

Slice berries and combine with sugar; let stand at room temperature for 1 hour.

Whip cream. Slice cake into 2 layers; place bottom layer, cut side up, on serving plate. Reserve 2 cups berry mixture for topping. Spoon remaining berry mixture over bottom layer; spread with about one third of the whipped cream. Top with second layer, cut side down. Ice sides and top with remaining cream. (Cake can be stored in refrigerator for up to 1 day.) Spoon reserved berries over each serving.