For all those with a sweet tooth:

Strawberry Torte

Batter:
½ cup vegetable shortening ½ teaspoon salt
1 1/3 cups sugar 1 teaspoon vanilla
2 cups flour 1 cup pineapple juice
1 tablespoon baking powder 3 egg whites

Cream shortening and sugar. Sift together flour, baking powder and salt. Mix vanilla with pineapple juice. Add flour mixture alternately with pineapple mixture. In another bowl, beat egg whites until stiff; fold into batter. Divide batter equally between 2 9-inch cake pans which have been greased, floured and lines with wax paper. Set aside.

Meringue:
3 egg whites 1 teaspoon vanilla
¼ teaspoon salt ¾ cup chopped pecans
2/3 cup sugar

Beat egg whites with salt until stiff. Gradually add sugar. Fold in vanilla and pecans. Divide equally and spread over uncooked batter. Bake 35 to 40 minute at 350 degrees. Cool in pans. Turn out on wire rack and remove waxed paper

Frosting:
1 cup whipping cream 2 tablespoons powdered sugar

Beat cream until slightly thickened; add sugar and beat until soft peaks form.

To Assemble:

Sliced strawberries Whole strawberries

Place one layer of cake, meringue side up, on serving platter. Spread with ½ frosting. Layer with sliced strawberries. Top with second layer of cake, meringue side up; spread with rest of frosting. Decorate top with whole strawberries. Store in refrigerator until ready to serve.

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