STRAWBERRIES AND CREAM SHORTCAKE

By ccavins

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 TBLSP baking powder
• 1 tsp grated orange rind
• 1/4 tsp salt
• 2/3 cup Crisco shortening
• 2/3 cup milk
• 1 egg, beaten
• 1 tsp vanilla
• 1 (14-ounce) can condensed milk
• 1 (4-ounce) pkg instant vanilla pudding
• 1/2 cup cold water
• 1 3/4 cup non-dairy whipped topping
• 1 quart fresh strawberries, sliced

Preparation

Step 1

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 two greased 8 or 9 inch round layer cake pans. Bake at 450 degrees for 10 minutes or until golden. Remove from pans and cool completely.

In large bowl, combine condensed mil 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 of pudding mixture and strawberries. Repeat. Store covered in refrigerator.