Preheat the 2 Dutch ovens to 350 degrees F (180 degrees C).
Measure flour, then add the salt and baking powder, then sift.
In a large bowl cream the shortening. Add the sugar gradually while continuing to cream until pale and fluffy.
Add sifted ingredients alternately with the milk and extracts. Beat thoroughly after each addition.
Whisk the egg whites until stiff, then fold into the mixture.
Line the two preheated Dutch ovens with baking paper.
Pour batter into the two preheated Dutch ovens equally. Cook for 25 to 30 minutes or until a toothpick pressed into the center comes out clean.
Flip the two cooked cakes out of the Dutch Ovens onto the lids, then leave to cool.
While the two cakes are cooling, make the junket Danish dessert following the pie glaze directions on the back of the box.Option: make the jello with one-third of the water required for a normal preparation to create a glaze.
In a bowl mix together 1 cup of powdered sugar with the cool whip. Mix well.
In a separate bowl mix 1 cup of powdered sugar and the cream cheese. Mix well.
Combine the cream cheese mixture and the cool whip mixture together in a large bowl.
Spread the topping across the top of one of the cakes. Then lay about a third of the strawberries on top of this topping.
Place the other cake on top of the first then repeat the cool whip topping and strawberries.
Use the remainder of the topping to cover the sides of the cake and smooth. Decorate around the base of the cake with the remaining strawberries.
Spread the prepared junket Danish dessert across the top.