This spectacular shortcake is similar to Charlotte's Shortcake earlier in this collection, but Ruth uses Crisco instead of butter -- and a lot more berries.
2 quarts berries
1/2 cup plus 2 tablespoons sugar
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup Crisco
3/4 cup milk, more or less
1 cup heavy cream, whipped
Wash and hull berries; set a few perfect ones aside for the garnish and cut up the rest. Add 1/2 cup sugar to the cut-up berries and set aside. Sift together flour, baking powder, salt, and the remaining 2 tablespoons sugar. Cut in Crisco until well mixed. Stirring quickly, add enough milk to make a soft dough. Turn out onto a floured board and -- handling the dough as little as possible -- shape into 2 rounds, each 1/2-inch thick and about 7 inches in diameter. Transfer to greased baking sheets and bake for 15 minutes at 400 degrees F. Place 1 layer of hot biscuit on a serving platter and butter well. Spread with sugared berries. Top with second layer and more sugared berries. Add whipped cream and garnish with whole berries. Cut into wedges to serve.
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