2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/4 c. shortening
2 tbsp. sugar
3/4 c. half and half
1 1/2 c. whipping cream
1 lg. banana, sliced
2 c. fresh strawberries, sliced
1/4 c. chopped pecans
1/4 c. sifted powdered sugar

Combine first 3 ingredients; cut in shortening with pastry blender until mixture resembles coarse meal. Add sugar and half and half; mix well. Divide dough in half; shape into 2 balls. Press dough evenly into 2 greased 8 inch cake pans. Bake at 450 degrees for 8 to 10 minutes. Remove from pans and cool on wire racks.

Beat whipping cream until foamy; gradually add powdered sugar, beating until stiff peaks form. Place one shortcake layer on serving plate. Spoon on half of whipped cream; arrange half of banana slices and half of sliced strawberries on top. Sprinkle with half of pecans. Repeat layering procedure with remaining ingredients. Serve immediately. Yield: 6 to 8 servings.