It is not easy to find good strawberries today. Local grocery stores sell gigantic hybrids, a dozen to the quart. They are white and straw like on the inside. And they are tasteless. You could try a "pick your own" location, or a roadside stand selling local fruit, both in season. And frozen strawberries are red and sweet. I don't remember how I got the strawberries that I used.

The short bread is made using 1 1/4 cups of all purpose flour, 1 stick of corn oil margarine, and several tablespoons of sugar. I mixed it all with a cutting tool until it could be rolled out, about 1/4 inch thick and about 14 inches round. Bake until browned at 400 degrees.

The baked shortbread round is cut into quarters, which will make four layers in the following order: shortbread, whipped topping, strawberries. If you have fresh strawberries you will cut them and sugar them and let them soften in the refrigerator a couple of hours. Strawberries sugared and frozen are used when thawed.