Gently stir together strawberries and 1/2 cup sugar; chill. Combine flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until crumbly. Combine milk and egg yolks; mix well. Add to flour mixture, stirring just until moistened. Divide dough in half; pat into two greased 9" round cake pans. In a small bowl, beat egg whites until stiff peaks form; spread over dough. Sprinkle with remaining sugar. Bake at 300 degrees for 40 to 45 minutes, or until golden. Cool for 10 minutes before removing from pan to a wire rack. Cool completely. Place one layer on a large serving plate; spread with half the whipped cream. Spoon half the strawberries over cream. Repeat layers. Garnish with mint, if desired.
Tip: When time is short, use split biscuits, cubed angel food cake or waffles for a speedy version of strawberry shortcake.
This Fresh Strawberry Shortcake recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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