---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Strawberry Shortcake
  Categories: Cakes
       Yield: 10 servings
  
       1 qt Strawberries; sliced
     1/3 c  Sugar
     1/2 c  Butter or margarine
            ; softened/divided
       2 c  All-purpose flour
   1 1/3 tb Baking powder
     1/4 ts Salt
     1/4 c  Sugar
       1 ds Ground nutmeg
     1/2 c  Milk
       2    Egg; separated
     1/4 c  Sugar
       1 c  Whipping cream
     1/4 c  Powdered sugar; sifted
            Strawberries/whole for
            -garnish
  
   Recipe by: Southern Living
   Preparation Time: 0:30
   Combine sliced strawberries and 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 coarse meal.
   Combine milk 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
   until stiff but not dry.  Brush surface of dough with
   beaten egg whites; sprinkle evenly with 1/4 cup sugar.
   Bake at 450 degrees 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 foamy; gradually add powdered sugar, beating until
   soft peaks form.
   Place 1 cake layer on serving plate.  Spread half of
   whipped cream over layer, and arrange half of sliced
   strawberries on top.  Repeat procedure with remaining
   layer, whipped cream, and strawberries. Use whole
   strawberries for garnish.
   NOTES  Whipped cream and sliced fresh strawberries crown
   each layer of Strawberry Shortcake.
  
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