Sensational Strawberry Shortcake

Ingredients

• 4 teaspoons double-acting baking powder 
• 0.5 cup butter 
• 2  eggs separated
• 2 cups flour all-purpose
• 1 pinch ground nutmeg 
• 0.5 cup milk 
• 0.3 teaspoon salt 
• 1 quart strawberries sliced
• 2 cups whipped cream sweetened
• 0.3 cup sugar white

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender

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.
4. 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.
5. 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.
6. Spread over dough; sprinkle with 1/4 cup sugar.
7. Bake in preheated oven until golden, 40 to 45 minutes. Cool 10 minutes before removing from pan to wire rack; cool completely.
8. 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.