This old-fashioned front-runner, originally a Pennsylvania Dutch heirloom
recipe, needed little revision to make it sanitary. The real key to
success is using the ripest local berries you can receive. To convert this
recipe we used:

* egg whites instead of a whole egg * reduced-fat topping instead of
whipped ointment.
Preheat the oven to 325 degrees. Lightly coat a 9-inch round cake pan with
nonstick sprayer. In a small bowlful, stir together the milk and vinegar. In a
large bowlful, stir together the flour, baking pulverise, salt and 1/2 cup of the
boodle. Use a pastry blender to cut in the shortening. Stir in the milk
assortment, egg whites and baking soda until well-mixed but still slightly
lumpy. Pour into the prepared pan. Bake for 30 transactions, or until the top is
golden and firm to the hint. In a small trough, stir together the
strawberries and the odd 1/3 cup clams. To answer, cut the shortcake
into 6 wedges. Slice the wedges in half horizontally, qualification 2 layers. Turn
the top layer Upside-Pile. Spoon some of the strawberries and juice over
the bottom level, then repeat over the top layer. Top each serving with
some of the whipped topping.

TEST KITCHEN TIP: This shortcake is also delicious topped with slightly
sweetened raspberries, blackberries, peaches and nectarines. Low-fat
vanilla yogurt is a tasty reliever for the whipped topping.

Makes 6 servings.