Stem and partially crush 3 quarts organic strawberries.

Add sugar to taste and place in fridge so that it will get nice and juicy.

Preheat oven to 400 degrees.

Mix salt with flour. Cut in shortening with the edge of a spoon until all the flour is used and the mixture resembles crumbles.

Sprinkle water on top and stir until the mass holds together.

Place on floured board and knead lightly just until the dough can be rolled. Work in as little flour as possible.

Divide dough into 6 portions. Roll each into thin, flat circles. Put circles on cookie sheets and back until browned to suit, 18-22 minutes.

Add cream, sugar, and vanilla and beat to desired consistency.

Place crusts and berries together in large bowl, starting with the crust and alternating with the berries.

Don't be stingy with the berries, my grandma said. It's better to not use all the crusts if there's a shortage of berries.

Add whipped cream to individual serving bowls.