2 c. all purpose flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. grated orange rind (opt.)
1/4 tsp. salt
2/3 c. Crisco
2/3 c. milk
1 egg, beaten
1 tsp. vanilla
1 (14 oz.) can sweetened condensed milk
1 (4 oz.) pkg. instant vanilla pudding
1/2 c. cold water
1 (4 oz.) Cool whip
1 qt. fresh strawberries, sliced

Preheat oven to 450 degrees. In medium bowl, combine flour, sugar, baking powder, rind and salt. Cut in shortening until crumbly.

In medium bowl combine milk, egg and vanilla. Add dry ingredients, stirring just until moistened. Spread into 2 greased 8" or 9" round layer cake pans. Bake 10 minutes or until golden. Remove from pans, cool completely.

Meanwhile, in large bowl, combine sweetened condensed milk and water; beat in pudding mix. Chill 5 minutes. Fold in Cool Whip. Chill 30 minutes. Place 1 shortcake layer on serving plate. Top with half each pudding mixture and strawberries. Repeat and store covered in refrigerator. TIP: Shortcake can be baked in 9"x13" baking pan. Cool. Top with pudding mixture and strawberries.