This spectacular shortcake is similar to Charlotte’s Shortcake earlier in this collection, but Ruth uses Crisco instead of butter – and a lot more berries.
Wash and hull berries; set a few perfect ones aside for the garnish and cut up the rest. Add ½ cup sugar to the cut-up berries and set aside. Sift together flour, baking powder, salt, and the remaining 2 tablespoons sugar. Cut in Crisco until well mixed. Stirring quickly, add enough milk to make a soft dough. Turn out onto a floured board and – handling the dough as little as possible – shape into 2 rounds, each ½-inch thick and about 7 inches in diameter. Transfer to greased baking sheets and bake for 15 minutes at 400 degrees F. Place 1 layer of hot biscuit on a serving platter and butter well. Spread with sugared berries. Top with second layer and more sugared berries. Add whipped cream and garnish with whole berries. Cut into wedges to serve.