The Ail American dessert. Now you can enjoy it the year around, with fresh or frozen berries.

The Ail-American dessert. Now you can enjoy it the year around, with fresh or frozen berries.

Heat oven to 450°.

Grease two 8-inch layer pans.

Stir together in a bowl

Stir together in a bowl

2 cups sifted Gold Medal Flour

2 tablespoons sugar

3 teaspoons baking powder 1 teaspoon salt

With pastry blender, cut in fine

Vz cup shortening

Stir in, with fork, just until blended

1 cup milk

Spread dough in pans. Dot with butter.

Bake about 15 minutes, until medium brown.

Place one layer on serving plate upside down; cover with sweetened berries; top with other layer, right side up; cover with more berries.

Serve warm with plain or whipped cream.

6 to 8 servings.

If you like, you can make small shortcakes like the one photographed on page 157.

It's easier to mix the dry ingredients with a fork.

It's easier to mix the dry ingredients with a fork.

A pastry blender is best for cutting in shortening.

A pastry blender is best for cutting in shortening.

Use a rubber scraper to spread the dough, then dot on small bits of butter.

Use a rubber scraper to spread the dough, then dot on small bits of butter.

The berries stay on the cake better if you turn the bottom layer upside down.

The berries stay on the cake better if you turn the bottom layer upside down.