Sift together flour and salt.
Cream shortening and sugar until light and fluffy.
Add egg and vanilla extract and mix thoroughly.
Add flour mixture to creamed mixture, stirring only enough to combine ingredients.
Roll out 1/8 inch thick and cut with a 2 inch cookie cutter.
Line ungreased 3 inch muffin cups with 4 cut outs, overlapping about 1/2 inch.
Place scrap of dough in bottom to cover open place.
Moisten overlapping edges slightly and press together so that cookies will maintain their shape after bak:ng.
Bake at 375Â°F. 10 to 15 minutes.
When cool fill with sweetened strawberries, top with sweetened whipped cream and serve.