Put into a vessel half a pound of powdered sugar with half a pound of well-washed butter, grate in the rind of half a sound lemon, and, with the hand, mix well for ten minutes. Break in five whole eggs, one at a time, meanwhile mixing for ten minutes longer, always with the hand. Then add gradually half a pound of well-sifted flour, and mix for three minutes. Cover a baking-sheet with brown paper, place on top three tin cake-rings, nine inches in diameter and one inch high. Divide the preparation equally into the three rings; then place in a moderate oven to bake for thirty minutes. Remove, and allow the cakes thirty minutes more to cool. Lift up the paper, with the cakes, turn it upside down on the table, remove the paper, and detach the cakes from the rings by passing a knife all around. Pick and clean thoroughly three pints of fine, sound, ripe strawberries; have a dessert-dish with a fancy paper over, lay one of the cakes on top of this, spread over evenly two tablespoonfuls of whipped cream (No. 1254), then cover with half the strawberries, nicely and evenly divided. Sprinkle liberally with powdered sugar, then cover with another cake, spread over the same quantity of cream as before, then arrange the other half of the strawberries on top; dredge again with powdered sugar,and lay the last cake over all, sprinkling with more sugar. Slide down a tube (No. 2) into a pastry-bag (No. 1079), put into it six tablespoonfuls of whipped cream a la vanille (No. 1254), and with it decorate the top of the cake in an artistic manner, and send to the table.