Chocolate Strawberry Shortcake
Serves 8

Ingredients

Berries
2 pounds fresh strawberries, sliced (5 1/2 to 6 cups)
1/4 cup sugar

Cake Ingredients
Nonstick cooking spray
1-2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1 tablespoon baking powder
1/3 cup acceptable* vegetable oil
2/3 cup fat-free milk
Egg substitute equivalent to 1 egg; or 1 egg
1 teaspoon vanilla
*Use canola, safflower, soybean, sunflower, sesame or olive oil

Topping
16-oz. container nonfat or low-fat vanilla yogurt

Preparation

• Preheat oven to 450 degrees.
• In a large bowl, combine strawberries and 1/4 cup sugar.
• Stir gently until well combined. Set aside.
• In a medium bowl, combine flour, cocoa powder, 1/4 cup sugar and baking powder.
• Using a pastry blender, cut in margarine until mixture resembles coarse crumbs.
• In a small bowl, combine milk, egg substitute and vanilla. Add to dry ingredients and stir just to moisten.
• Spray an 8-inch round baking pan with vegetable oil spray. Spread dough in pan, building up sides slightly.
• Bake for 15 to 18 minutes, or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes on a wire rack.
• Remove cake from pan; place on a serving plate.

To serve:

• Stir yogurt until smooth and creamy.
• Slice cake in half horizontally.
• Spoon half the strawberries onto the bottom half of cake. Cover with the top of the cake.
• Spoon remaining strawberries and any juice on the top of the cake and dollop with yogurt.
• Serve warm or at room temperature.
• Cover any leftovers and refrigerate.