Strawberry Shortcake

I made that strawberry syrup on Friday. Saturday the girls wanted pancakes for breakfast... and lunch... and dinner. I guess they liked it! Of course, with all these strawberries around here, I had to make some strawberry shortcake for dessert too!

Strawberry Shortcake

• 2 quarts (I always double up on the berries, but 1 qt will work too) strawberries, sliced
• 3/4 cup sugar
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 dash ground nutmeg
• 1/2 cup butter or margarine
• 1/2 cup milk
• 2 eggs, separated
• 2 cups sweetened whipped cream
• fresh mint

Directions 

In a bowl, gently stir strawberries and 1/4 cup sugar; chill. Meanwhile, in another bowl, 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 crumb mixture, stirring just until moistened. Divide and pat into two greased 9-in. round cake pans. In a small mixing bowl (or large measuring cup) beat egg whites until stiff peaks form; spread over dough.  

 Sprinkle with remaining sugar. Bake at 325 degrees F for 25 minutes or until golden. Cool 10 minutes before removing from pan to a wire rack. (Layer will be thin.) Cool completely. 

Place one cake layer on a large serving plate; spread with half of the whipped cream. Spoon half of the strawberries over cream. Repeat layers. Garnish with mint if desired.