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Strawberry Shortcake

Make a plain Short Cake. See page 284. Bake in two round cake pans, about fifteen minutes in a hot oven. When slightly cool, split, and spread with butter. Allow no less than one quart of berries to a short cake the more the better. Crush all the berries except those to be used in decorating the top. Sweeten to taste. If berries are not very ripe, heat them slightly before crushing. Pour them over the first split half of short cake, cover with the other half, and continue in this way until it is four stories high. Decorate with whole berries and meringue, if desired. Serve with Creamy Sauce, or with sweetened, flavored cream.