These are made either with fresh strawberries, peaches, etc., or with canned fruits, but the fresh fruits are much to be preferred. For making the crust the baking powder biscuit dough previously mentioned is always satisfactory. Mould the dough into a round or oblong mass, having it as soft as can be handled ; and press it out thin with the hands, avoiding the use of a rolling-pin. Then place the dough in a tin like a loaf of bread, and bake forty-five minutes in a moderate oven. When done it should be twice as thick as at first. With a long, thin knife split the loaf in two parts, cutting it through the middle; lay the inner sides upward, spread the soft cake generously with butter, and sprinkle with a light sifting of sugar. If strawberries are to be used, remove the hulls and mix a tea-cupful of sugar with each quart of berries; then leave them to season for at least an hour, stirring them up carefully three or four times during that time. If there seems to be very little juice at the end of half an hour, crush a few of the berries, and stir again. When the crust is buttered, divide the berries equally between the two pieces, One quart of berries, if good, will be quite enough for the amount of crust given in the recipe, which will be ample for six persons. Sprinkle the berries with a light sifting of sugar, and either place the two pieces of cake side by side on a platter or lay one on top of the other, always keeping the berries uppermost. Pile whipped cream on top, and serve ; or serve with a cream sauce made of a pint of sweet cream, sweetened to taste and adding two table-spoonfuls of crushed berries.

Some cooks divide the dough into two parts, lay one half in the baking-tin, spread it lightly with butter, and then place the other half on the top; the cake is then baked, and when taken from the oven the two portions separate easily, thus requiring no cutting. The butter forms a very thin coat, through which the butter and berry juice afterwards applied cannot pass; and for this reason many prefer the former method, which presents a soft surface that receives the seasoning admirably.

Peaches, oranges and apricots make delicious short-cakes.