Sensational Strawberry Shortcake recipe

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Ingredients

1 quart strawberries, sliced
½ cup white sugar
2 cups all-purpose flour
¼ cup white sugar
4 teaspoons baking powder
¼ teaspoon salt
1 pinch ground nutmeg
½ cup butter
½ cup milk
2 eggs, separated
¼ cup white sugar
2 cups sweetened whipped cream
3 sprigs fresh mint

Nutrition Info

403.1 calories
carbohydrate: 58.2 g
cholesterol: 89.6 mg
fat: 17 g
fiber: 2.4 g
protein: 6.5 g
saturatedFat: 10 g
servingSize: -
sodium: 442.9 mg
sugar: 30.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans.

  2. Gently stir strawberries and 1/2 cup sugar in a bowl, chill.

  3. 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.

  4. 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.

  5. Bake in preheated oven until golden, 40 to 45 minutes. Cool 10 minutes before removing from pan to wire rack, cool completely.

  6. 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.

Recipe Yield

8 servings

Recipe Note

This pretty strawberry dessert really hits the spot on a hot summer day.

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