When I say strawberry short cake, hubby pictures a light, spongy cake - maybe even a dessert shell - or angel food cake. I, however, do not. Growing up, we had a very dry, crumbly cake made in a 9 inch square pan, cut apart, crumbled and topped with fruit, milk and sugar. It is almost a pancake recipe in contents and was often a breakfast base for fruit. Hubby was not amused the first time I made it and he was expecting something else. The following recipe I received from my parents. Growing up, shortening was lard. Now, however, I use Crisco. You could use butter or butter flavored Crisco, but this is one of those recipes that you want a very neutral flavor so the fruit can shine.
2 C Flour2 Tsp Sugar
5 Tsp Baking Powder1/4 C Shortening
1 Tsp Salt2/3 C Milk
Preheat oven to 425 degrees.Mix and sift flour, baking powder, salt and sugar.Add shortening and milk.Pour into a greased 9 x 9 pan and bake for 15 - 20 minutes.