Strawberry Shortcake
1 cup of powdered sugar.
1 table-spoonful of butter, rubbed into the sugar.
3 eggs.
1 cup prepared flour—a heaping cup.
2 table-spoonfuls of cream.
Bake in three jelly-cake tins.
When quite cold, lay between the cakes nearly a quart of fresh, ripe strawberries. Sprinkle each layer lightly with powdered sugar, and strew the same thickly over the uppermost cake. Eat while fresh.