1Slice strawberries with half cup sugar substitute let sit.
2Preheat oven to 425 degrees f. Grease and flour 2 8inch round cake pans.
3Sift together all-purpose, whole wheat flour, ground 7 grain, baking powder, sugar substitute and salt, with pastry blender cut in shortening until mixture resembles coarse crumbs make a well in the center, beat egg than add it with the milk stir to combine.
4Spread batter evenly into both pans and bake for 15-18 mins or until golden brown and pulling away from the sides. Let partially cool on a wire rack.
5Whip cream with 1/2 cup sugar substitute until it forms stiff peaks.
6Cut cakes in half making four layers, spread strawberries and whipping cream evenly between layers saving the most for the top. The longer it sits before serving the better it tastes best left in the fridge can sit up to 5-7 days.
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