Recipe for Strawberry Shortcake

Strawberry Shortcake

Ingredients

.....1 quart strawberries, sliced
.....1/4 to 1/2 cup sugar
.....1/2 cup butter, softened and divided
.....2 cups all purpose flour
.....1/4 cup sugar
.....1 tablespoon plus 1 teaspoon baking powder
.....1/4 teaspoon salt
.....Dash of ground nutmeg
.....1/2 cup milk
.....2 eggs, separated
.....1/4 cup sugar
.....1 cup whipping cream
.....1/4 cup sifted powdered sugar
.....Whole strawberries

Preparation

Combine sliced strawberries and 1/4 to 1/2 cup sugar; stir gently, and chill 1 to 2 hours.

Butter two 9 inch cakepans with 1/2 tablespoon butter each; set aside.

Combine flour, 1/4 cup sugar, baking powder, salt, 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 cakepans. (Dough will be sticky; moisten fingers with egg whites 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 degrees for 10 to 12 minutes or until layers are golden brown. Cool 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. Spoon on half of whipped cream, and arrange half of sliced strawberries on top. Repeat procedure with remaining cake, whipped cream, and strawberries, reserving small amount whipped cream. Garnish top of cake with remaining whipped cream and whole berries.

Yield: 8 to 10 servings