Strawberry Shortcake

4 cups all-purpose flour
¼ cup sugar
2 tablespoons baking powder
1 cup butter or margarine
2 beaten eggs
1 and 1/3 cups light cream
1 cup whipping cream
Butter
3 to 4 cups sliced fresh strawberries, sweetened

Stir together dry ingredients and 1 teaspoon salt; cut in 1 cup butter to form coarse crumbs. Mix eggs and light cream; stir into dry ingredients. Spread into two greased 8 x 1 ½ inch round baking pans; build up edges. Bake at 450 about 15 minutes. Remove from pans; cool 5 minutes. Whip cream.
Spread one layer with butter. Layer berries and cream in middle and atop. Serves 8.
(From the “Heritage Cook Book”)