Fruit Short Cake
Instructions
Make a biscuit mixture, containing two or three times the quantity of fat used in biscuit mixture. Place one half of the mixture in an oiled cake pan, then spread it with a scant quantity of melted butter or substitute. Add the remainder of the mixture and bake at 450 degrees F., for 20 minutes. Remove from the pan, and place on a cake cooler for a few minutes. Split the cake open and fill with crushed and sweetened fruits. Place uncrushed fruits on the top, and serve with plain cream or Whipped Cream or Fruit Sauce; or cover the cake with a meringue, garnish with whole fruit, and serve with a Soft Custard Sauce.
1/4 cupful of sugar may be added to the dry ingredients of Short Cake.
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Source
School and Home Cooking (1920)