Gooseberry Patch

Fresh Strawberry Shortcake
Enjoy this recipe from Summer in the Country (M561).

1 qt. strawberries, hulled and sliced
1 c. sugar, divided
2 c. all-purpose flour
4 t. baking powder
1/4 t. salt
1/8 t. nutmeg
1/2 c. butter
1/2 c. milk
2 eggs, separated
2 c. sweetened whipped cream
Optional: fresh mint sprigs

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. Makes 8 servings.

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