A very old shortcake recipe. A tablespoon of sugar may be added to the ingredients.
With forks or fingers, blend the shortening into the dry ingredients and little by little stir in the milk to form a soft dough. Turn on a floured board and pat into one large layer. Bake for 15-18 minutes in a 425 degree F oven. Split carefully and butter the halves. Put the prepared fruit (1 quart) between the layers and on top of the shortcake. Garnish with whole berries and serve warm with thick cream or, if you prefer, cover with lightly whipped, unsweetened cream.
Reserving a few perfect berries to garnish the cake crush the rest of 1 quart of berries slightly, sweeten to taste and serve at room temperature.
Raspberry and peach shortcake are made the same way as strawberry shortcake and are just as good.