Monday, March 2, 2009

Sensational Strawberry Shortcake


-  1 quart strawberries, sliced

-  1 cup sugar

-  2 cups all-purpose flour

-  4 teaspoons baking powder

-  1/4 teaspoon salt

-  1 dash ground nutmeg

-  1/2 cup butter or margarine

-  1/2 cup milk

-  2 eggs, separated

-  2 cups sweetened whipped cream

-  fresh mint


In a bowl, gently stir strawberries and 1/2 cup sugar; chill. Meanwhile, in another bowl, combine flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until crumbly. Combine milk and egg yolks; mix well. Add to crumb mixture, stirring just until moistened. Divide and pat into two greased 9-in. round cake pans. In a small mixing bowl, beat egg whites until stiff peaks form; spread over dough. Sprinkle with remaining sugar. Bake at 300 degrees F for 40-45 minutes or until golden. Cool 10 minutes before removing from pan to a wire rack. (Layer will be thin.) Cool completely. Place one cake layer on a large serving plate; spread with half of the whipped cream. Spoon half of the strawberries over cream. Repeat layers. Garnish with mint if desired.

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