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Strawberry Shortcake

Make a suitable quantity of baking powder biscuit dough; and instead of cutting it into biscuits, quickly roll it out about one-half inch thick, lay it upon a flat, buttered plate, and bake at once. While it is still hot cut the crust around the edge so the cake can be pulled apart in equal pieces, and spread the inner side of each half with butter. Crush a pint of ripe strawberries, sweeten them, and spread them upon the buttered sides of the cake. Now arrange upon the lower half an even layer of whole berries, using the smaller ones for the purpose; and sprinkle with sugar. Lay upon these berries the other half, crust side down, cover it with a layer of the finest berries, and sprinkle them generously with sugar. Serve cold with cream, or hot, as preferred.