1/2 cup butter (125 ml)
1-1/3 cup sugar (325 ml)
2 eggs
3 cups flour (750 ml)
4 teaspoons baking powder (20 ml)
1/4 teaspoon salt (1 ml)
1 cup milk (250 ml)
1 teaspoon vanilla (5 ml)
Cream butter and sugar. Add eggs and vanilla. Sift together flour, baking powder and salt. Add alternating with milk. Bake at 350∞F (165∞C) for 25 to 30 minutes in 9×12-inch cake pan.
TOPPING: When strawberries are in season, make a sauce of mashed, sliced or whole berries, sweetened to taste. Chill 1/2 hour before serving so sugar will be dissolved. Pour over shortcake and serve with ice cream or whipped topping. (Freeze prepared sauce for shortcake all year around.)