Ingredients

• 1 quart fresh strawberries , sliced
• 1 cup white sugar , divided
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 0.25 teaspoons salt
• 1 pinch ground nutmeg
• 0.5 cups butter
• 0.5 cups milk
• large eggs , separated
• 2 cups sweetened whipped cream
• 3 sprigs fresh mint , Optional

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans. Set aside.
2. 2 Gently stir strawberries and ½ cup sugar together in a large bowl; chill.
3. 3 Combine flour, ¼ cup sugar, baking powder, salt, and nutmeg in a large bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks together in a medium bowl until well combined; stir into flour mixture until just moistened. Divide dough in half; pat into the prepared cake pans.
4. 4 Beat egg whites until stiff peaks form; spread evenly over dough in pans. Sprinkle with remaining ¼ cup sugar.
5. 5 Bake in the preheated oven until golden, 40 to 45 minutes. Cool 10 minutes; transfer to a wire rack to cool completely.
6. 6 Place 1 cake layer on a large serving plate; spread with ½ whipped cream, spoon ½ strawberries over cream. Repeat with remaining each 1 cake layer, ½ whipped cream, and ½ strawberries; garnish with mint.

Nutrition per serving