Recipe(tried): Be Mine Strawberry Shortcake (heart-shaped cake, using Egg Beaters)

BE MINE STRAWBERRY SHORTCAKE

2 2/3 cups all-purpose flour
2 teaspoons Davis baking powder
1 1/4 cups sugar, divided use
1/2 cup Fleischmann's margarine
1 teaspoon vanilla extract
1/2 cup egg beaters real egg product
3/4 cup fat free milk
3 pints strawberries, divided use
1 (8 ounce) container light prepared whipped topping

Combine flour and baking powder set aside. Grease an 8-inch round cake pan and an 8x8x2-inch square baking pan.

Reserve 2 tablespoons sugar. In large bowl, with electric mixer at medium speed, beat sugar, margarine and vanilla until creamy. Add egg product; beat 1 minute. Alternately add flour mixture and milk, blending well after each addition. Divide batter between prepared pans.

Bake at 350 degrees F for 20 to 25 minutes or until toothpick inserted comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.

In medium bowl, mash 2 pints hulled strawberries and reserved 2 tablespoons of sugar; set aside. Hull and halve remaining strawberries.

Place square cake on large plate. Cut round layer in half crosswise; place cut edge of each half against 2 adjacent sides of square cake to form a heart. Slice round and square layers in half horizontally to make 2 layers.

Spread top of bottom layer with mashed strawberries; replace top layer, cut side down. Frost top with whipped topping garnish with strawberry halves.

Makes 16 servings