1 qt Strawberries; sliced
1/3 c Sugar
1/2 c Butter or margarine
; 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
Strawberries/whole for
-garnish
Recipe by: Southern Living
Preparation Time: 0:30
Combine sliced strawberries and 1/4 to 1/2 cup sugar; stir
gently, and chill 1 to 2 hours. Drain.
Butter two 9-inch round cakepans with 1/2 tablespoon 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 cakepans. (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 degrees 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.
