Although strawberries are generally used, other fruits such as raspberries, blackberries, loganberries, bananas, peaches and oranges, and even stewed or canned fruit, can be substituted and make delicious short cakes.

Old-Fashioned Shortcake

2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
4 teaspoons Royal Baking Powder
3 tablespoons shortening
3/4 cup milk
1 quart berries

Sift dry ingredients; mix in shortening; add milk to make soft dough; smooth out lightly. Bake in greased deep layer cake tin in hot oven 20 to 25 minutes. Split, butter and spread sweetened crushed berries or other fruit between layers.

Strawberry Shortcake

2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
4 teaspoons Royal Baking Powder
3 tablespoons shortening
1 egg
1/2 cup milk

Sift dry ingredients, mix in shortening; add beaten egg to milk and add to dry ingredients to make soft dough. Smooth one half of dough out lightly. Put into greased deep layer tin; spread with butter; cover with other half of dough which has also been smoothed out to fit pan. Bake in hot oven 20 to 25 minutes. Split while hot and spread crushed and sweetened berries and whipped cream between layers; cover top with whipped cream and whole berries. Dust with powdered sugar and serve.

Royal Strawberry Cake

1 cup sugar
4 tablespoons shortening
1 egg
2 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1/2 pint heavy cream
1 quart strawberries

Cream sugar and shortening together; add beaten egg; add part of flour, baking powder and salt which have been sifted together, then part of milk; mix well and add remainder of flour; mix in remainder of milk and flavoring. Bake in shallow greased pan in moderate oven 20 to 30 minutes. When cold split in half and spread whipped cream and crushed sweetened strawberries between layers. Cover top with whipped cream and whole strawberries.