2 c. flour
1 c. milk
1 tsp. salt
1/2 c. shortening
1 1/3 c. sugar
2 eggs
3 tsp. baking powder
1 tsp. vanilla

Self-rising flour may be used, omit salt and baking powder.

Mix the ingredients and bake in 3 greased, floured pans at 350 degrees until done. Cool and remove from the pans.

ICING:

1 c. water
3 tbsp. cornstarch
1 c. sugar
1/2 c. shortening
1 stick butter, softened
1 tsp. vanilla
Strawberries, prepared ahead of time and sweetened

Cook water and cornstarch until thick. Set aside to cool. Beat sugar, butter, shortening, and vanilla until creamed well together. Add the cooled cornstarch mixture and blend. Place a layer of the cake on a plate, punch holes in the cake. Spoon some of the juice over the layer, then spread a layer of the icing, and top with strawberries. Repeat with the next 2 layers. Do not ice the sides.