You may call it shortcake — pretty much everyone does — but Teresa Stebbins’ mother used to call it dinette cake. I like the name; it has a homey ring to it. Ms. Stebbins writes that this easy recipe can be used for any kind of shortcake; not just strawberries, but raspberries and blackberries, too. She does not know where her mother got this recipe, “but it’s an old one.”
1/3 cup shortening
1 cup sugar
1¼ cup flour
1½ teaspoon brown sugar
¼ cup milk
1 teaspoon vanilla
Preheat oven to 350°. Grease an 8-by-8-inch baking dish.
Mix shortening and sugar. Add the egg and beat to combine. Add remaining ingredients. Place in the prepared baking dish and bake 35-40 minutes.
— Teresa Stebbins
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