---------- 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 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.

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