Cold strawberry shortcake
Cream two tablespoonfuls of butter with a cup of powdered sugar. Beat three eggs light, add to them a quarter of a cup of cream, and stir into the creamed butter and sugar. Beat long and hard before adding a cupful of flour sifted twice with a teaspoonful of baking-powder. Grease three jelly-cake tins, half-fill with the batter and bake in a quick oven. When cold, remove the cakes from the tins, spread each layer with halved strawberries, sprinkle with sugar and pile on a dish. Serve with an abundance of cream.