Preheat the oven to 400F. In a medium bowl, sift the flour with the baking powder and salt; blend in the cream. Knead to a smooth dough. On a floured board, roll out, fold dough over twice, roll out again, fold over and roll out to a 1-inch thick round. Place on a greased baking sheet and bake for about 15 minutes or until golden. Cool on a rack. Just before serving, split the shortcake, brush inside with melted butter and stack. May be filled with sliced strawberries and whipped cream, or served as is, cut into wedges. 1 BULLOCK, Helen Duprey, ed. Recipes of Victorian America Heirloom Publishing Company, New York. Submitted by John Hartman Indianapolis, IN 14 APR 1996