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Strawberry Shortcake

The simpler the form of the "cake" the more delicious will be the result, although many people prefer a sponge or cup cake with the berries. For a plain shortcake make a sweet biscuit dough (see Introductory Recipes), rolling out an inch thick, cutting in diamonds or squares or rounds, and baking like biscuits. These may be readily broken open (never cut) and the mashed berries sweetened (together with some whole ones) mixed and heaped upon them for individual serving. Or the dough may be rolled thinner, spread with butter, folding over once and baking in either one sheet or individual form, the butter facilitating the opening of the cake. Or single, inch-thick sheets may be made and heaped in layers, using the crushed berries for filling, the whole ones for the top. Another form of shortcake is to add to the biscuit dough two well-beaten eggs. Whipped cream may be heaped over the whole berries used on the top of any form of the cake.