1 Sweetened fresh or canned fruit, to serve (strawberries, peaches, apricots, raspberries, canned quince, or canned pineapple)
1 Cream Sauce I or II, to serve (diluted with fruit syrup in place of milk when using canned fruit)
Instructions
1. Heat the oven to 425°F (220°C). Butter an 8-inch (20 cm) round cake pan.
2. In a large bowl, cream the butter until light, then add the sugar gradually, beating until combined. Add the egg, well beaten, and mix thoroughly. (Creaming: working butter and sugar together until pale and smooth to incorporate air.)
3. In a separate bowl, whisk together the flour, baking powder, and salt (this is sifting together dry ingredients). Add the dry ingredients to the butter mixture alternately with the whole milk, beginning and ending with the flour mixture, stirring just until a smooth, thick batter forms.
4. Beat the batter thoroughly, then spread it into the prepared pan. Bake at 425°F (220°C) for 18-22 minutes, until the top is golden brown, the edges pull away from the pan, and a wooden skewer inserted in the center comes out clean.
5. Remove from the oven and let the cake cool in the pan for 5 minutes, then turn out onto a wire rack and cool until just warm to the touch, approximately 20 minutes.
6. If using canned fruit, drain it from its syrup and reserve the syrup. Cut the fruit into bite-sized pieces. If using fresh fruit, sweeten it to taste and let it macerate for 10-15 minutes until juicy.
7. Prepare Cream Sauce I or II per its recipe. If using canned fruit, dilute the cream sauce with the reserved fruit syrup in place of milk.
8. Place the cooled shortcake on a serving plate. Spread the sweetened fruit thickly over the top, then pour or spoon the Cream Sauce over all. Serve immediately.
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