This is my  favorite shortcake which I got out of my faithful, old Better Homes and Gardens cookbook. There are two in the book: the regular one and a sponge cake version. I much prefer the sponge cake. And if you do whole wheat cooking, this recipe is even better with ww pastry flour and Sucanat in place of white sugar!

Better Homes and Gardens Sponge Shortcake

Sift together 1 cup sifted all-purpose flour (or ww pastry - add back the bran you sifted out), 1 teaspoon baking powder, and 1/4 teaspoon salt. Beat 2 eggs till thick and lemon-colored (a stand-up mixer/Bosch and whips are a blessing during this part), about 3 minutes at high speed on mixer. Gradually add 1 cup sugar (or Sucanat), beating at medium speed 5 minutes.

By hand, quickly fold dry ingredients into egg mixture. Add 2 tablespoons butter to 1/2 cup hot milk. Stir into batter with 1 teaspoon vanilla. Blend well. Pour into paper-lined 8x8x2-inch baking pan. Bake at 350 degrees for 25-30 minutes. Cool in pan 15 minutes; remove from pan. Top with sweetened fruit and whipped cream.