2 c. all-purpose flour, sifted
1 tsp. salt
4 tsp. baking powder
1/4 c. sugar
1/4 c. shortening
1 egg
milk
1 1/2 to 2 quarts strawberries

Sift dry ingredients together into bowl. Cut in shortening with pastry blender or two knives until uniformly crumbled.

Beat egg well in a measuring cup and add enough milk to make 2/3 cup. Add to dry ingredients and mix to soft dough. Turn onto lightly floured board and knead 30 strokes. Roll to desired thickness and cut into desired shapes. Place on baking sheet. Bake at 425°F for 12 to 14 minutes. Make layers when done of strawberries then cakes. Serve with ice cream or whipped cream.