• 1 2/3 c. flour
• 1/3 c. sugar
• 3 t. baking powder
• 1/2 t. salt
• 1/2 c. evaporated skim milk
• 1/4 c. margarine, melted
• 2 t. vanilla
• 1 egg, slightly beaten (or 1/4 c. frozen cholesterol-free egg product, thawed)
• 4 c. sliced strawberries
• 1/4 c. sugar

Topping:

• 2/3 c. evaporated skim milk
• 3 T. powdered sugar
• 1 t. vanilla

Directions:
Heat oven to 350 degrees Fahrenheit. Grease and flour 8- or 9-inch round cake pan. In large bowl, mix dry ingredients. Add evaporated skim milk, melted margarine, vanilla and egg, stirring until dry ingredients are moistened. Spoon into pan.

Bake for 17-24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, turn upside down on serving dish.

Topping:
Mix strawberries and sugar in a medium bowl. Refrigerate 30 minutes or until ready to serve. Place small bowl and beaters in refrigerator to chill. Pour evaporated skim milk into freezer-safe container. Freeze until slushy, not solid (about 50 minutes).

Prior to serving, spoon frozen milk into small chilled bowl. Beat with chilled beaters until fluffy. Add powdered sugar and vanilla. Beat until soft peaks form, scraping bowl occasionally.