Strawberry Shortcake with Cream.
- 1 cup of powdered sugar, creamed with one tablespoonful of butter.
- 3 eggs.
- 1 cup of prepared flour, heaping.
- 2 tablespoonfuls of cream.
Beat the yolks into the creamed butter and sugar; the cream, then the whites, alternately with the flour. Bake in three jelly-cake tins. When cold, lay between the cakes nearly a quart of fresh, ripe strawberries. Sprinkle each layer with powdered sugar, and sift the same whitely over the top. Eat fresh with cream poured upon each slice.
Fourth Week. Saturday.