Sumptuous sugar-topped shortcakes, split and filled with sweetened sliced strawberries and copious clouds of whipped cream.

Sumptuous Strawberry Shortcake

2 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/4 teaspoon salt
Dash of ground nutmeg
1/2 cup butter or margarine
1/2 cup milk
2 large eggs, separated
Additional granulated sugar
2 pint baskets California Strawberries, stemmed and sliced
1 cup whipping cream, whipped and sweetened

1. Preheat oven to 450°F (230°C). Spray baking sheet with vegetable cooking spray.
2. Sift flour, sugar, baking powder, salt and nutmeg into large bowl. Cut in butter until mixture resembles coarse meal.
3. In another bowl blend milk and egg yolks with fork; stir into flour mixture make a soft dough. Divide dough into 6 portions; form into balls.
4. Moisten fingers with egg whites and pat balls out on baking sheet to 3-inch circles, spacing apart. Brush cakes with egg whites. Sprinkle with sugar.
5. Bake 10 to 12 minutes until golden and springy to the touch. Remove to rack; cool.
6. Sweeten strawberries to taste.
7. Halve cakes horizontally. On plates, fill and garnish with strawberries and whipped cream.

Makes 6 servings

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.