1/4 c. sugar
2 1/4 c. flour
4 tsp baking powder
1/4 c. sugar
1/4 tsp salt
1/3 c. shortening
1 egg
2/3 c. milk
1 container whipped topping
Rinse the strawberries and cut into eighths. Place into a large bowl and sprinkle the 1/4 c. strawberries over the top. Let rest for at least 30 mins.
Heat oven to 425. Grease and flour an 8" cake pan.
Combine the dry ingredients. Cut in the shortening in with a pastry blender until it resembles coarse crumbs. Beat the egg into the milk. Stir into the flour mixture just until combined. DO NOT OVERMIX. Spread the mixture into the pan. Bake for 10 mins. When cooled, slice in half horizontally. Pour the strawberries (reserve one or two large pieces for garnish) and syrup onto the bottom half of the cake. Top with almost all of the whipped topping. Place the top piece of cake on top of the strawberries and whipped topping. Scoop the remaining whipped topping in a large dollop on the top of the cake. Garnish with the reserved strawberries.
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