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Strawberry Shortcake (Good old-fashioned strawberry)

The good old-fashioned strawberry shortcake is made like biscuit dough, with considerable more butter in it, but it must be stirred only to the consistency of a stiff paste. Then, with well floured hands, a lump of the soft dough is taken and thinly pressed inside of a well buttered tin pie plate. Upon this is spread a little more butter, when another thin layer of the dough is pressed over that. When baked in a quick oven, the brown cake is transferred from the tin pan to a large dinner plate. The top layer is then easily removed without cutting that would spoil it-and upon the under one is spread a thick layer of strawberries, a little mashed and sprinkled with sugar to the taste. Upon these berries the top layer is then placed, bottom side up, and another layer of strawberries follows. Serve very hot or not stone cold.

This is the regulation New England strawberry shortcake of fifty years ago. It is delicious.