CAKE - Grandma Pittendreigh's Strawberry Short Cake

Cressie Elizabeth Maynard Pittendreigh

Thanks to Mac and Cathy Robertson for preserving this recipe for our book.

2 cup flour

2 tablespoon sugar

3 teaspoon baking powder

1 teaspoon salt

1/3 cup shorting

1 cup milk

1 teaspoon lemon extract

1 teaspoon lemon juice

Heat oven to 450 degrees. Grease round layer pan. Measure flour, sugar, baking powder, salt in bowl. Cut in shorting thoroughly until mixture looks like meal. Stir in milk and lemon extract and lemon juice until blended.

Pat into pan.

Bake 15-20 minutes or until golden brown. Split shortcakes while warm.

Spread with butter. Fill and top with berries. Serve with whipped cream.