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1
Combine sliced strawberries and 1/4 to 1/2 cup sugar; stir gently, and chill 1 to 2 hours.
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2
Drain.
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3
Butter 2 9-inch round cake pans with 1/2 tbls.
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4
butter each; set aside.
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5
Combine flour, baking powder, salt, 1/4 cup sugar, and nutmeg in a large mixing bowl; cut in remaining butter with pastry blender until mixture resembles coarse meal.
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6
Combine milk and egg yolks; beat well.
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7
Add to flour mixture; stir with a fork until a soft dough forms.
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8
Pat dough out evenly into cake pans.
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9
(Dough will be sticky).
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10
Beat egg whites ( at room temp) until stiff but not dry.
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11
Brush surface of dough with beaten egg whites; sprinkle evenly with 1/4 cup sugar.
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12
bake at 450F for 8-10 minutes or until layers are golden brown.
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13
Remove from pans, and let cool completely on wire racks.
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14
Layers will be thin.
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15
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
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16
Place 1 cake layer on serving plate.
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17
Spread half of whipped cream over layer, and arrange half of sliced strawberries on top.
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18
Repeat procedure with remaining layer, whipped cream, and strawberries, reserving a small amount of whipped cream.
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19
Garnish top of cake with remaining whipped cream and whole berries.
