Cream margarine and sugar until light and soft.
Sift the flour and baking powder with the cornstarch.
Add beaten eggs to creamed margarine, then fold in the flour with a spoon.
Place batter in 2 - 7 inch round pans, flatten on top.
Bake at 375 degrees for 20 minutes until crisp and golden brown.
Cool on wire cooling rack.
Pre pare strawberries; whip cream in one bowl and egg white in another, fold together and sweeten as desired.
Cover one shortcake with some of the strawberries and cream.
Top with second cake and the rest of the berries and cream.
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