Strawberries And Cream Shortcake

• 2 c. all-purpose flour
• 1/4 c. sugar
• 1 Tbsp. baking powder
• 1 tsp. grated orange rind (optional)
• 1/4 tsp. salt
• 2/3 c. Crisco shortening
• 2/3 c. milk
• 1 (4 serving size) pkg. instant vanilla flavor pudding mix
• 1/2 c. cold water
• 1 egg, beaten
• 1 tsp. vanilla
• 1 (14 oz.) can Eagle Brand condensed milk
• 1 (4 oz.) container frozen nondairy whipped topping, thawed (1 3/4 c.)
• 1 qt. fresh strawberries, cleaned, hulled and sliced

1. Preheat oven to 450u0b0.
2. In medium bowl, combine flour, sugar, baking powder, rind (if desired) and salt.
3. Cut in shortening until mixture is crumbly.
4. In a medium bowl, combine milk, egg and vanilla.
5. Add to dry ingredients, stirring just until moistened. Spread into 2 greased 8 or 9-inch round layer cake pans.
6. Bake for 10 minutes or until golden brown.
7. Remove from pans.
8. Cool completely.

flour, sugar, baking powder, orange rind, salt, shortening, milk, instant vanilla flavor pudding, cold water, egg, vanilla, condensed milk, fresh strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947315 (may not work)