Strawberry Gingercream Shortcake

1/2 cup butter or margarine, softened 1 1/2 cups powdered sugar 2 tablespoons ground ginger 2 large eggs 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup water
Gingercream (recipe follows) 2 pint baskets California strawberries, stemmed and halved

Heat oven to 350°F (175°C). Grease and flour round 8-inch layer cake pan.
In large mixer bowl cream butter. Slowly add sugar, mixing until well blended. Add ginger and eggs; beat well. Beat in dry ingredients alternately with water. Spoon batter into prepared pan. Bake in center of oven 45 minutes or until pick inserted into center comes out clean. Cool 5 minutes. Turn out onto rack to cool completely.
Slice cake horizontally into two layers. Place one layer on serving plate. Spread with one-half of the gingercream; top with 1/4 of the strawberries. Top with second layer. Spoon remaining cream over top; garnish with strawberries. Dust with additional powdered ginger. Cut into wedges. Pass remaining strawberries separately.

Makes 8 servings.

Gingercream: Beat 1 cup whipping cream and 1 teaspoon each granulated sugar and ground ginger to form soft peaks.

Nutritional Information: 4427 calories; 24 g fat; 127 mg cholesterol; 220 mg sodium; 48 g carbohydrate; 5 g protein; 3 g fiber.