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Saratoga Shortcake

Drain the juice from canned strawberries into a quart measure. To a quart allow 12 ounces of sugar and set it at the back of the range to simmer down as thick as fruit jelly. Then put in the strawberries and cook a short time longer. Roll out two thin sheets of ordinary flaky pie paste and bake them on two baking pans of the same size. When done spread the strawberry compote on one sheet, place the other sheet on top--moving it by means of two palette knives slipped under--and over the top of that spread a coat of thin cake icing. Dry the icing in a slack oven and let it acquire a little pale color. Cut in squares or diamonds when cold.