- 1 quart strawberries, sliced
- 1/2 cup white sugar
- 2 cups all-purpose flour
- 1/4 cup white sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 pinch ground nutmeg
- 1/2 cup butter
- 1/2 cup milk
- 2 eggs, separated
- 1/4 cup white sugar
- 2 cups sweetened whipped cream
- 3 sprigs fresh mint (optional)
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans.
- Gently stir strawberries and 1/2 cup sugar in a bowl; chill.
- Combine flour, 1/4 cup sugar, baking powder, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks in a bowl, then stir into flour mixture until just moistened. Divide in half and pat into prepared cake pans.
- Beat egg whites until foamy in a large bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over dough; sprinkle with 1/4 cup sugar.
- Bake in preheated oven until golden, 40 to 45 minutes. 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; garnish with mint.
09/12/2019
recipepes.com
sensational strawberry shortcake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
