Strawberry Short Cake

Place in a basin six ounces of butter with ten ounces of sugar; beat both well together until a creamy preparation is obtained, then add three eggs, one at a time, two gills of milk and vanilla flavoring. After the whole has been well mixed pour in a pound of sifted flour into which has been added a coffeespoonful of baking powder. Have some round flat molds seven and a half inches in diameter and the edges raised to three-eighths of an inch high; butter and flour these over, then fill them to the top with the mixture and bake in a brisk oven. Unmold on a grate as soon as they are done and leave stand till cold; cover each one of these layers of cake with a vanilla pastry cream (No. 46), and on it arrange very fine, ripe strawberries, one next to the other; bestrew with sugar and lay two of these garnished cakes one on top of the other; put on a dish and cover the cake with sweetened whipped cream (No. 50), flavored with vanilla and pushed through a pocket.