This may be made in a large cake, as shown in
Fig. 1, and then cut into pieces, or it may be made into individual
cakes, as Fig. 2 shows. Whichever plan is followed, the cakes are split
in the same way and the crushed berries inserted between the halves.
This dish may be made more attractive in appearance if a few of the
finest berries are saved and used as a garniture.
STRAWBERRY SHORTCAKE
(Sufficient to Serve Six)
1 qt. strawberries
1 c. sugar
Biscuit or plain cake dough
Mash or chop the berries, add the sugar to them, and let them stand
until the sugar has dissolved. Bake the biscuit or plain-cake dough in a
single thick layer or, if desired, bake it in individual cakes, cutting
the biscuit dough with a cookie cutter and putting the cake mixture in
muffin pans. Remove from the pan, cut in two with a sharp knife, and
spread half of the berries over the lower piece. Set the upper piece on
the berries. In the case of the large cake, sprinkle powdered sugar over
the top and then on this arrange a number of the largest and finest of
the berries, as Fig. 1 shows, as a garniture. Cut in pieces of the
desired size and serve with or without either plain or whipped cream.
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