Strawberry Shortcake

Lynn 1978 fishing at Canyon Creek

Strawberry Shortcake

served May 24, 1993 on Lynn's 68th birthday

1 quart strawberries, sliced

1/4 to 1/2 cup sugar

1/2 cup butter of margarine, softened and divided

2 cups all-purpose flour

1 tablespoon plus 1tsp baking powder

1/4 tsp salt

1/4 cup sugar

Dash of ground nutmeg

1/2 cup milk

2 eggs, seperated

1/4 cup sugar

1 cup whipping cream

1/4 cup sifted powered sugar

whole stawberries

Combine sliced stawberries adn 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 course meal. 

Combine mild 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 (at room temperature) until striff but not dry. Brush surface of dough with beaten egg whites; sprinkle evenly with 1/4 cup sugar. Bake at 450 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 foam, gradually add powder sugar, beat until soft peaks form.

place 1 cake layer on serving plate.   Spread half of whipped cream on layer, and arrange half of sliced strawberries on top. Repeat procedure with remaining layer, whipped cream, sliced strawberries,

reserving a small amount of whipped cream.

Garnish top of cake with remaining whipped cream and whole berries.