Strawberry Short Cake
2 Quarts of fresh strawberries
1 Cup of water
2 Cups of sugar

Whip cream from a can or homemade

3 cups plain flour
1/2 teaspoon salt
2 tablespoons sugar
1 cup shortening
1/4 cup cold water

Combine flour, salt, sugar, and shorting in a bowl using a fork or your fingertips, until crumbly. Add the water and mix to form a ball of dough. On a floured board, roll out the dough to make several round (tortilla shape) crust that fits the bottom of a large Salad type serving bowl. Bake in a 375 degree oven for 10 minutes. It should look done but not brown.

Combine water and sugar together in a saucepan and bring to a boil to make sugar syrup. Remove from heat and cool. Puree strawberries and sugar syrup together.

Place one round crust in bottom of serving bowl and ladle on a portion of strawberry puree. Add another round crust and a ladle of strawberry puree until you have used al of the round crust. Ladle the remainder of the strawberry puree on the top and sides of the stack of crust. Set aside and allow the crust to soak up the juices.
Slice servings in wedges and serve topped with whipped cream.