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Strawberry Shortcake recipe (Dessert)

Yield: 8 servings

1   quart strawberries, sliced
1 cup sugar
2 cups all-purpose flour
4 teaspoons baking powder
¼ teaspoons salt
1   dash ground nutmeg
½ cups butter or margarine
½ cups milk
2   eggs, separated
2 cups sweetened whipped cream

Posted by Art99 on May 4, 2008


In a bowl, gently stir strawberries and ½ cup sugar; chill. Meanwhile, in another bowl, combine flour, ¼ cup sugar, 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 degrees F for 40-45 minutes or until golden. Cool 10 minutes before removing from pan to a wire rack. (Layer will be thin.) Cool completely. Place one cake layer on a large serving plate; spread with half of the whipped cream. Spoon half of the strawberries over cream. Repeat layers.

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