1 quart flour.
3 tablespoonfuls butter.
1 _large_ cup sour cream or very rich “loppered” milk.
1 egg.
4 tablespoonfuls white sugar.
1 teaspoonful soda, dissolved in hot water.
1 saltspoonful salt.
Proceed, in mixing and baking, as with the huckleberry short-cake,
except that, instead of putting the berries between the crust, you lay
one sheet of paste smoothly upon the other, and bake until done. While
warm—not hot—separate these. They will come apart easily, just where
they were joined. Lay upon the lower a thick coating several deep,
of strawberries; sprinkle powdered sugar among and over them; cover
with the upper crust. It is best to bake strawberry shortcake in round
jelly-cake tins, or round pans a little deeper than these, as they
should be sent to table whole, while the hot short-cake is generally
cut into square slices, and piled upon a plate.
Strawberry shortcake is esteemed a great delicacy in its season. It is
eaten at tea, cut into triangles like pie, and sweet cream poured over
each slice, with more sugar sifted over it, if desired.