2 c. all purpose flour
1/4 c. sugar
1 tbsp. baking powder
1/4 tsp. salt
2/3 c. Crisco
2/3 c. milk
1 pkg. instant vanilla pudding
1/2 c. cold water
1 r oz. container whipped topping (1 3/4 c.)
1 qt. fresh strawberries
1 beaten egg
1 tsp. vanilla
1 14 oz. Eagle brand condensed milk

Preheat oven to 450 degrees. combine flour, sugar, baking powder, and salt. cut in shortening until crumbly. In another bowl combine milk, egg and vanilla. Add to dry ingredients, stirring just until moistened. Spread into 2 8 or 9 inch round layer cake pans. Bake 10 minutes or until golden. Remove from pans. Cool completely. Combine sweetened condensed milk and water. Beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Chill 30 minutes. Place one shortcake layer on serving plate. Top with half pudding mix and garnish with half of strawberries. Put second cake layer on top and put rest of pudding and berries on top. Store covered in refrigerator.