This is the time of year that I can get the most beautiful, local strawberries. I love to serve them over this yummy cake recipe that came from my 1941 New American Cook Book. The cake has a firm texture and isn't too sweet and is perfect with fresh strawberries and topped with whipped cream. I hope you enjoy this recipe as much as we do.
Preheat oven to 350 degrees. Grease and flour a 9 X 13 pan, set aside.
Sift flour, baking powder, salt, and sugar together and set aside. Combine remaining ingredients, mixing well. Combine the two mixtures and stir until smooth. Do not use a mixer!! Spread batter into prepared pan and bake for 20 minutes or until done. Remove from oven and cool completely.
While cake is baking, wash strawberries, remove tops and slice. Toss in sugar to taste. Cover and refrigerate.
TO SERVE: Cut cooled cake into square piece. Split piece in half horizontally. Place bottom half on a plate, top with strawberries. Top with remaining half and spoon on more strawberries. Top with whipped cream or whipped topping.