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Sensational Strawberry Shortcake
Serves: 8
 Download this recipe.
I love to pick strawberries in the morning, then make this shortcake in the afternoon. This pretty dessert really hits the spot on a hot summer day.
1 quart strawberries, sliced
1 cup sugar, divided
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
Dash ground nutmeg
1/2 cup cold butter or margarine
1/2 cup milk
2 eggs, separated
2 to 3 cups sweetened whipped cream
Fresh mint, optional
In a bowl, gently stir strawberries and 1/2 cup sugar; chill. Meanwhile, in another bowl, combine 1/4 cup sugar, flour, 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° for 40-45 minutes or until golden. Cool 10 minutes before removing from pan to wire rack. (Layers will be thin.) Cool completely. Place one cake layer on a large serving plate; spread with half of whipped cream. Spoon half of the strawberries over cream. Repeat layers. Garnish with mint if desired. Editor's Note: This dessert is best when served the same day as prepared.
Sarah Martin
Ridgeland, Mississippi
© Copyright Reiman Publications, 1993-1997
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