Classic Strawberry Shortcake

This recipe is from the California Strawberry Growers Assn.

Classic Strawberry Shortcake

2 cups flour

1/4 cup sugar, plus additional as needed

4 teaspoons baking powder

1/4 teaspoon salt

Dash nutmeg

1/2 cup butter (1 stick)

1/2 cup milk

2 eggs seperated

1 teaspoon almond flavoring

1 quart strawberries, stemmed and sliced

Whipped cream:

1 cup heavy cream, chilled

1 teaspoon vanilla extract

1 tablespoon confectioners sugar

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Directions:

Preheat oven to 450 degrees.

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In a large bowl, sift together flour sugar, baking powder, salt and nutmeg. Cut in butter until dough has consistency of course meal.

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In a small bowl, blend milk and 2 egg yolks with fork. Stir into flour mixture to make a soft dough. Divide dough into six portions; form each portion into a ball.

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Pat balls out on a greased baking sheet, and gently flatten into a 3" circle. Brush top of each with egg whites; sprinkle lightly with sugar.

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Bake in 450 degree oven for 10 to 12 minutes, until crust is golden. Remove to rack and let cool.

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Sweeten strawberries with sugar to taste (very ripe berries won't need much sweetening).

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Halve cakes horizontally. On plates, fill middle of cakes with sweetened strawberries; top with more strawberries and a generous dollop of whipped cream.

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TIP* Beat whipped cream to the desired consistency befor adding sugar. I also like to add a few drops of vanilla or almond flavoring.