Strawberry Cup

From 1910:

Choose large berries of uniform size; cut in half, and fill the glasses, sugaring lightly as you put them in. Set in ice for half an hour, and serve when you have heaped each cup with whipped cream, sweetened slightly.
Eat at once.

Too much stress cannot be laid upon the necessity of keeping all kinds of fruit cups cold. The sugar extracts juices and tends to wither delicate fruits. The action of wine is even more injurious to crispness and freshness of flavor. Therefore the cup should be eaten as soon as served.