---------- Recipe via Meal-Master (tm) v8.05

Title: Strawberry Shortcake
Categories: Cakes
Yield: 10 Servings

1 qt Strawberries; sliced
1/3 c Sugar
1/2 c Butter; softened, divided
2 c All-purpose flour
1 1/3 tb Baking powder
1/4 ts Salt
1/4 c Sugar
1 ds Ground nutmeg
1/2 c Milk
2 Egg; separated
1/4 c Sugar
1 c Whipping cream
1/4 c Powdered sugar; sifted
Whole strawberries;
- for garnish

Preparation time: 30 minutes

Combine sliced strawberries and 1/4 to 1/2 cup sugar; stir gently,
and chill 1 to 2 hours. Drain. Butter two 9" round cakepans with
1/2 tb butter each; set aside.

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. 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; moisten fingers with water as necessary. Beat egg whites
until stiff but not dry. Brush surface of dough with beaten egg
whites; sprinkle evenly with 1/4 cup sugar. Bake at 450?F for 8 to
10 minutes or until layers are golden brown. Remove from pans, and
let cool completely on wire racks. Layers will be thin. Beat
whipping cream until foamy; gradually add powdered sugar, beating
until soft peaks form.

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.
Use whole strawberries for garnish.

Notes:

Whipped cream and sliced fresh strawberries crown each layer of
Strawberry Shortcake.

Recipe FROM: Southern Living

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