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For the Filling

For the filling, make a Frozen Custard, and stand it away until ready to serve.

When the cake is cold and you are ready to serve, cut off the top and take out the centre, leaving a bottom and wall about one inch thick. Fill this space with the frozen custard, put the top back, if it is high in the centre cut the elevation off. Heap strawberries over the top, dust thickly with powdered sugar, and pour around a syrup made by boiling one pound of sugar and a half pint of water for ten minutes. Syrup should be made early and stood away to cool.