Strawberry Shortcake

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• 1 quart strawberry, sliced
• 1/4-1/2 cup sugar
• 1/2 cup butter or 1/2 cup margarine, softened and divided
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1 dash ground nutmeg
• 1/2 cup milk
• 2 eggs, separated
• 1/4 cup sugar
• 1 cup whipping cream
• 1/4 cup sifted powdered sugar
• strawberry

Recipe

• 1 combine sliced strawberries and 1/4 to 1/2 cup sugar; stir gently, and chill 1 to 2 hours. drain.
• 2 butter 2 9-inch round cake pans with 1/2 tbls. butter each; set aside.
• 3 combine flour, baking powder, salt, 1/4 cup sugar, and nutmeg in a large mixing bowl; cut in remaining butter with pastry blender until mixture resembles coarse meal.
• 4 combine milk and egg yolks; beat well. add to flour mixture; stir with a fork until a soft dough forms. pat dough out evenly into cake pans. (dough will be sticky).
• 5 beat egg whites ( at room temp) until stiff but not dry. brush surface of dough with beaten egg whites; sprinkle evenly with 1/4 cup sugar. bake at 450f for 8-10 minutes or until layers are golden brown. remove from pans, and let cool completely on wire racks. layers will be thin.
• 6 beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
• 7 place 1 cake layer on serving plate. spread half of whipped cream over layer, and arrange half of sliced strawberries on top. repeat procedure with remaining layer, whipped cream, and strawberries, reserving a small amount of whipped cream. garnish top of cake with remaining whipped cream and whole berries.