4 1/2 cups flour
2 sticks butter
2 tablespoons sugar
2 cups strawberries
4 cups powdered sugar
4 egg whites
Take flour and cut butter into it, until it resembles a crumbly texture. Beat eggs in separate bowl. Add into eggs the sugar, mixing well. Add egg mixture to flour mixture. If mixture seems very stiff add a little cold water. Knead dough until it is no longer sticky. Roll dough out onto floured surface, into a thick sheet. Use a biscuit cutter or glass to cut circles out of the dough, dipping utensil into flour so as not to stick. Butter baking sheets, laying the cakes on it, but leaving maybe an inch apart or so. Preheat oven to 425 and bake until light brown*. Original recipe said bake in brisk oven.
*Not sure on the temperature of the oven, but I am guessing a rather hot oven since these are very biscuit - like I think -, and many recipes that called for brisk oven were biscuit like or pie like. Once I try these I'll update my oven figure if needed. If you try this recipe and find a better oven temp please let me know on the tagboard! Or if you know what general temp is a "brisk oven" hehe
Now mash the strawberries and add the sugar. Reserve some strawberries whole to add to the top of the cakes.
Once the cakes are cool half them. Add a generous amount of the mashed strawberry mixture to the bottom of the half. Cover with the top piece and press it down slightly. To make the icing beat the egg whites till foamy. Then add the powdered sugar a small amount at a time and beat well after each addition of powdered sugar. Then ice the sides and top with icing. Before icing has dried add some whole strawberries, one large one in the center and then smaller ones around it forming a circle.
Strawberry Cakes. - Sift a small quart of flour into a pan, and cut up among it half a pound of the best fresh butter; or mix in a pint of butter if it is soft enough to measure in that manner. Rub with your hands the butter into the flour, till the whole is crumbled fine. Beat three eggs very light; and then mix with them three table-spoonfuls of powdered loaf-sugar. Wet the flour and butter with the beaten egg and sugar, so as to form a dough. If you find it too stiff, add a very little cold water. Knead the dough till it quits your hands, and leaves them clean. Spread some flour on your paste-board, and roll out the dough into a rather thick sheet. Cut it into round cakes with the edge of a tumbler, or something similar; dipping the cutter frequently into flour to prevent its sticking. Butter some large square iron pans or baking sheets. lay the cakes in, not too close to each other. Set them in a brisk oven, and bake them light brown. have ready a sufficient quantity of ripe strawberries, mashed and made very sweet with powdered white sugar. Reserve some of your finest strawberries whole. Reserve some of your finest strawberries whole. When the cakes are cool, split them, place them on flat dishes and cover the bottom piece of each with mashed strawberry, put on thickly. Then lay on the top pieces, pressing them down. Have ready some icing, and spread it thickly over the top and down the sides of each cake, so as to enclose both the upper and lower pieces. before the icing has quite dried ornament the top of every cake with the whole strawberries, a large one in the centre, and the smaller ones placed round in a close circle.
These are delicious and beautiful cakes if properly make. The strawberries, not being cooked, will retain all their natural flavour. Instead of strawberries you may use raspberries. The large white or buff-coloured raspberry is the finest, if to be eaten uncooked.