This is a perfect base for strawberry shortcake. It’s crumbly (even a little dry). The Fannie Farmer Cookbook (from which this recipe comes) says: “This is a good basic recipe with the pleasing flavor of butter.”
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 pound butter
1/2 cup milk
Preheat the oven to 400°F. Butter and lightly flour an 8-inch square cake pan. Mix the flour, baking powder, salt, and sugar together in a large bowl. Melt the butter in a small pan, remove from the heat, and stir in the milk and the egg, beating well. Add to the flour mixture and blend. Pour into the pan and bake for about 25 minutes, until a toothpick comes out clean.
And as if anyone needs guidance on assembling strawberry shortcake, well, anyway: Cut a square of cake, slice it in half like a sandwich, layer strawberries (that you sliced and sprinkled with sugar and a little vanilla a few hours ago) and whipped cream on the bottom half, cover it with the top, and spoon more strawberries and whipped cream over that.