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Sensational Strawberry Shortcake

I love to pick strawberries in the morning, then make this shortcake in the afternoon. This pretty dessert really hits the spot on a hot summer day.
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    8-10 servings

Ingredients

  • 1 quart strawberries, sliced
  • 1 cup sugar, divided
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • Dash ground nutmeg
  • 1/2 cup cold butter
  • 1/2 cup milk
  • 2 eggs, separated
  • 2 to 3 cups sweetened whipped cream

Directions

  • In a bowl, gently combine strawberries and 1/2 cup sugar; refrigerate until serving.
  • Combine the flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until crumbly. Combine milk and egg yolks. Stir into crumb mixture just until moistened. Press into two greased 9-in. round baking pans.
  • In a small 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 brown. Cool 10 minutes before removing from pans to wire racks. (Layers will be thin.) Cool completely.
  • Place one cake layer on a serving plate. Top with half of whipped cream and strawberries. Repeat layers.
Editor's Note: This dessert is best when served the same day as prepared.

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