|Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||4 , separated|
|Cake flour||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||40979 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
|Frozen strawberries boxes||2|
Cream margarine with 1/2 cup sugar; add egg yolks.
Beat until fluffy and blended well.
Sift flour, salt and baking powder together; add alternately with milk to creamed mixture.
Add vanilla; spread in two greased waxed paper-lined 8-inch layer cake pans.
Do not push mixture to side of pan; Beat egg whites until stiff peaks form; add cream of tartar and remaining sugar gradually.
Beat until stiff peaks form; pour over cakes.
Bake at 300 degrees for 20 minutes.
Increase temperature to 350 degrees.
Bake for 15 minutes.
Cool; remove from pans.
Remove paper from cakes.
Spoon half the berries over top of 1 cake; top with other cake.
Spoon remaining berries over top.
Add berries just before serving.