A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Peaches, raspberries, blackberries and huckleberries can be substituted for strawberries. Always send to the table with a pitcher of sweet cream.
Preserved exactly as written in the original source
Make a rule of baking powder biscuit, with the exception of a little more shortening
Divide the dough in half
Lay one-half on the molding board (half the dough makes one short-cake)
Divide this half again, and roll each piece large enough to cover a biscuit-tin, or a large sized pie-tin
Spread soft butter over the lower one and place the other on top of that
Proceed with the other lump of dough the same, by cutting it in halves, and putting on another tin
Set them in the oven
When sufficiently baked take them out, separate each one by running a large knife through where the cold soft butter was spread
Then butter plentifully each crust
Lay the bottom of each on earthen platters or dining-plates
Cover thickly with a quart of strawberries that have been previously prepared with sugar
Lay the top crusts on the fruit
If there is any juice left pour it around the cake
Modern guidance to help you succeed with this vintage recipe
The butter layer between dough halves creates a natural separation point—as steam forms during baking, it can't penetrate the fat barrier, resulting in two distinct layers that pull apart cleanly. The extra shortening in the dough inhibits gluten development, producing a tender, cake-like texture rather than a chewy biscuit. Macerating strawberries with sugar draws out their juices through osmosis, creating a natural syrup that soaks into the warm biscuit layers.
The biscuit layers can be baked up to 4 hours ahead and kept loosely covered at room temperature. Do not split or butter them until ready to serve. Macerate the strawberries up to 2 hours in advance and refrigerate; bring to room temperature before assembling.
Assembled short-cake is best eaten immediately. Leftover biscuit layers can be wrapped tightly and stored at room temperature for 1 day or frozen for up to 1 month. Leftover macerated strawberries should be refrigerated in an airtight container and used within 2 days.
AI-generated tips from Chef Cecil's culinary database
The biscuit layers can be baked up to 4 hours ahead and kept loosely covered at room temperature. Do not split or butter them until ready to serve. Macerate the strawberries up to 2 hours in advance and refrigerate; bring to room temperature before assembling.
Assembled short-cake is best eaten immediately. Leftover biscuit layers can be wrapped tightly and stored at room temperature for 1 day or frozen for up to 1 month. Leftover macerated strawberries should be refrigerated in an airtight container and used within 2 days.
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