Fresh Strawberry Shortcake

This Fresh Strawberry Shortcake is just wonderful! If you are short on time, use split biscuits or cubed angel food cake.

1 quart strawberries, hulled and sliced

1 cup sugar, divided

2 cups all-purpose flour

4 tsp. baking powder

1/4 tsp. salt

1/8 tsp. nutmeg

1/2 cup butter

1/2 cup milk

2 eggs, separated

2 cups sweetened whipped cream

Gently toss together strawberries and 1/2 cup sugar, chill.

In a large bowl, combine flour, 1/4 cup sugar, baking powder, salt and nutmeg, cut in butter with a pastry blender or 2 forks until mixture is crumbly.

Combine milk and egg yolks, mix well. Add to flour mixture, stirring just until moistened.

Divide dough in half, pat into 2 greased 9 inch round cake pans.

In a small bowl, beat egg whites at medium speed with an electric mixer until stiff peaks form, spread over dough. Sprinkle with remaining sugar.

Bake at 300 degrees for 40-45 minutes or until golden.

Cool 10 minutes before removing from pan to wire rack. Cool completely.

Place one cake layer on a large serving plate, spread with half the whipped cream.

Spoon half the strawberries over cream. Repeat layers.

Serves 8

 

 

 

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