1 cup butter or margarine, softened
2 cups sugar
2 eggs, beaten
1-1/2 cups milk
2 tablespoons vanilla
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar. Add eggs one at a time, beating well after each addition. Combine the milk and vanilla. Combine dry ingredients. Alternate adding the liquid and dry ingredients into creamed mixture. Pour batter into a greased and floured 9x13-inch baking pan. Bake for 40-45 minutes or until a toothpick comes out dry.

Assembly:
1-1/2 quarts fresh strawberries, hulled, sliced and mashed coarsely
1/3 cup sugar
1 56-ounce carton VELVET Olde Tyme Vanilla Ice Cream
Whipped cream, sweetened
In a large bowl, combine the mashed strawberries and sugar. In the bottom of a large stemmed goblet or dessert plate, place approximately 1 tablespoon strawberry mixture. Top with a warm Sweet Shortcake square (3x3-inch). Top with 1/4 cup fresh strawberries and one scoop of ice cream. Top with sweetened whipped cream.
Makes 12 servings.