Photo: David Holifield
Ingredients
- 3 pints of flour
- 1½ cups of shortening (part lard and part butter)
- 1 teaspoon of salt
- 1 cup of cold water
- 3 pints of strawberries
- ½ cup of sugar (for layering)
- 2 pints of sugar (for syrup)
Directions
1
Cream the shortening until very light.
2
Add the flour and salt, then sprinkle in the cold water.
3
Mix with a broad knife, then gently pound with a rolling pin until ready to roll out.
4
Roll the dough to about ½ inch thick and cut into squares or place in round pie pans.
5
Bake in a hot oven at 400°F (200°C) until done.
6
Split the baked cake open, butter the inside of both pieces, and sprinkle with sugar.
7
Layer strawberries on the bottom piece and sprinkle with more sugar.
8
Place the top piece on and sugar the top well.
9
For syrup, boil 1 pint of berries with 2 pints of sugar for 10 minutes, strain, and cool.
10
Pour the syrup over the cake when serving, if desired.