Serves: 8
Total Calories: 534
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.
© Copyright Reiman Publications, 1993-1997
This Sensational Strawberry Shortcake recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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