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Grandmother's Strawberry Short-Cake

Take a coffee-cup of cream or sour milk, beat into it a little salt and a small teaspoonful of soda, and before it stops foaming stir in enough flour to enable you to roll it out, but be sure not to get it very stiff. Roll into three circles, spread butter on top of each, and place one on top of the other. Bake until well done, then pull the three layers apart, butter one and cover with strawberries, then butter the second and lay, crust downwards, over the first; then another layer of strawberries, and cover with the third crust. Set in the oven a few minutes, and then, before serving hot, with cream, cover the top crust with large fresh strawberries. Before making the crust, stir into three pints of ripe, rich strawberries a coffee-cup of granulated sugar, and leave it covered over until the crust is done. If cream or sour milk is not plenty, use sweet milk, and sift into the flour two teaspoonfuls (scant) of baking powder, and as you roll out spread on three tablespoonfuls of ice-cold butter. Pounded ice is excellent eaten on top of a saucer of sugared berries. Wrap the ice in a clean, coarse towel, and pound fine with a potato-masher.