STRAWBERRY SHORTCAKE
- 2 cups flour
- ½ teaspoon salt
- 4 teaspoons Dr. Price's Baking Powder
- 2 tablespoons sugar
- 3 tablespoons shortening
- 1 egg
- ½ cup milk
Sift dry ingredients, cut in shortening; add beaten egg to milk and add to dry ingredients to make soft dough. Divide dough in half. Take one half, pat out lightly and put into greased deep layer tin; spread with butter; cover with other half of dough which has also been patted 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.
STRAWBERRY CAKE
- 1 cup sugar
- 4 tablespoons shortening
- 1 egg
- 2 cups flour
- 3 teaspoons Dr. Price's Baking Powder
- ⅛ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- ½ 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.