FOR SHORTCAKE:

2 c. flour
1/4 c. sugar
1 tbsp. baking powder
1/4 tsp. salt
2/3 c. vegetable shortening
2/3 c. milk
1 egg, beaten
1 tsp. vanilla

Preheat oven to 450 degrees. Grease and flour two 8 x 1 1/2 or 9 x 1 1/2 inch round cake pans. To make cake, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly. Combine milk, egg and vanilla, and add to flour mixture all at once. Stir just until moistened. Spread in prepared pans. Bake 10 to 12 minutes or until golden. Cool 5 minutes, then remove from pans and cool thoroughly on a cake rack.

TOPPING:

1 (14 oz.) can sweetened condensed milk
1/2 c. cold water
1 (4 serving size) pkg. vanilla instant pudding
1 3/4 c. whipped cream

To make topping, combine condensed milk and water. Beat in pudding mix, and chill 5 minutes. Fold in whipped cream. Chill 30 minutes. Top one cake layer with half of the topping mixture and 2 cups of berries. Top with remaining cake layer, followed by topping mixture and berries. Refrigerate until serving. Serves 12.

FOR BERRIES:

1 qt. strawberries, halved and sweetened