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Strawberry Shortcake

Sift one and one-half pounds of flour and three heaping teaspoonfuls of baking-powder through a fine hair-sieve onto a marble slab, then rub in three ounces of butter until it is perfectly smooth, add one saltspoonful of salt, a little more than one-half teacupful of sugar, and stir in sufficient milk to form the whole into a stiff paste. Mix well, dredge the paste lightly over with flour, and roll it out very thin. Divide the paste into six equal-sized squares. Butter a shallow baking-dish, put in one square of the paste, spread a little butter over it, and dredge it lightly over with flour; place another square of paste over the first one, flour and butter that also, and proceed in the same way with the remainder. Put the cake into a brisk oven, and bake it for about twenty minutes. When cooked, turn the cake out of the tin, lay it on a dish, and put over it as many fresh strawberries as will cover it, strew over some powdered sugar, and cover with another layer of cake. Finish with alternate layers of strawberries and cake, making the last layer of strawberries, over which sift more sugar. Whip about one pint of rich cream to a stiff froth, pile it all around the cake, and serve.