Short Cake like you have rarely had

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 Flour                                                                                 2 Tsp Sugar

  5 Tsp Baking Powder                                                               1/4 C Shortening

  1 Tsp Salt                                                                                 2/3 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.