---------- 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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