2 c. flour
1/4 c. sugar
1 tbsp. baking flour
1 tsp. grated orange rind
2/3 c. Crisco shortening
1/4 tsp. salt
2/3 c. milk
1 qt. fresh strawberries, cleaned, hulled & sliced
1 egg, beaten
1 tsp. vanilla
1 (4 oz.) container frozen whipped, thawed (1 3/4 c.)
1 (14 oz.) can Eagle Brand milk
1 (4 serving size) instant vanilla pudding mix

Preheat oven to 450 degrees. In medium bowl, combine flour, sugar, baking powder, rind (if desired) and salt; cut in shortening until crumbly.

In medium bowl, combine milk, egg and vanilla; add to dry ingredients, stirring just until moistened. Spread into 2 greased 8 or 9 inch 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 whipped topping. Chill 30 minutes. Place 1 shortcake layer on serving plate. Top with half each pudding mixture and strawberries. Repeat. Store covered in refrigerator. Tip: Shortcake can be baked in 13 x 9 inch baking pan. Cool. Top with pudding mixture and strawberries. Serves 12.