Strawberry Shortcake

1/2 c. sugar ( a little less)
2 cup flour (1 cup white; 1 cup whole wheat)
4 t. baking powder
1/4 t. kosher salt
1/2 cup unsalted butter, cold and cut into pieces
1/2 cup almond milk (or any prefered milk)
2 eggs, separated (yolks and whites)
1 t. cinnamon sugar (sugar and cinnamon…eye ball it:))

strawberries, quartered
fat free cool whip

Preheat oven to 325 and grease a small casserole pan. I use four small pyrex oven-safe bowls. It looks cute and helps with portion control:)
 It In a large bowl, combine all the dry ingredients.  Cut in butter with a fork. Combine egg yolks and milk. Pour into dry mixture and stir until just combine. Pour into baking pan. Mix egg whites and cinnamon sugar. Brush over the cake. Bake the cake for 40 minutes or until golden brown and cooked through.
After cake has cooled, assemble just before eating. Cut the cake in half. Put a layer of cool whip and strawberries. Top with the remaining half of the cake and lastly, put another layer of cool whip topping and strawberries. Enjoy!

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