Fast Simple Shortcake
- 3 cups sifted flour
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup shortening
- 3/4 cup milk (approximate)
- 2 tablespoons softened butter or margarine
To make light, tender shortcakes, do not handle dough any more than necessary. Mix and sift dry ingredients. Cut in shortening with 2 knives or pastry blender until flour-fat globules are the size of pea beans. Stir in milk gradually, using a steel fork, mixing just enough to make a smooth dough.
For individual shortcakes, drop dough from large spoon into 12 2-inch rounds and put rounds together with softened butter. Place on baking sheet to bake. For large shortcake, turn half of dough into an 8-inch layer cake pan, spread with softened butter and then turn out other half to fit on top. Bake in hot oven (450° F.) about 12 to 15 minutes for individual shortcakes; 15 to 20 minutes for large shortcake.
To serve, split baked shortcake and spread crushed fruit, sweetened to taste, between layers and over top. Serve shortcake with plain or whipped cream. Yield : 1 large cake or 6 large individual cakes.