Ingredients Jump to Instructions ↓

  1. 1 quart strawberries, sliced

  2. 1 cup sugar, divided

  3. 2 cups all-purpose flour

  4. 4 teaspoons baking powder

  5. 1/4 teaspoon salt Dash ground nutmeg

  6. 1/2 cup cold butter

  7. 1/2 cup milk

  8. 2 eggs, separated

  9. 2 to 3 cups sweetened whipped cream

Instructions Jump to Ingredients ↑

  1. In a bowl, gently combine strawberries and 1/2 cup sugar; refrigerate until serving. Combine the flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until crumbly. Combine milk and egg yolks. Stir into crumb mixture just until moistened. Press into two greased 9-in. round baking pans. In a small bowl, beat egg whites until stiff peaks form; spread over dough. Sprinkle with remaining sugar. Bake at 300° for 40-45 minutes or until golden brown. Cool 10 minutes before removing from pans to wire racks. (Layers will be thin.) Cool completely. Place one cake layer on a serving plate. Top with half of whipped cream and strawberries. Repeat layers. Yield: 8-10 servings. Editor's Note: This dessert is best when served the same day as prepared.


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