Fresh Strawberry Shortcake
When time is short, use split biscuits, cubed angel food cake or waffles for a speedy version of strawberry shortcake.
Yield: Serves 8
- 1 qt. strawberries, hulled and sliced
- 1 cup sugar, divided
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/2 cup butter
- 1/2 cup milk
- 2 eggs, seperated
- 2 cups sweetened whipped cream
- Optional: fresh mint sprigs
- Gently toss together strawberries and 1/2 cup sugar; chill.
- In a large bowl, combine flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until mixture is 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 at medium speed with an electric mixer until stiff peaks form; spread over dough. Sprinkle with remaining sugar. Bake at 300° for 40 to 45 minutes or until golden. Cool 10 minutes before removing from pan to a 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, if desired.
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