Main Street Cook

1 quart strawberries, sliced
1 cup sugar
2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1 dash ground nutmeg
1/2 cup butter or margarine
1/2 cup milk
2 eggs, separated
2 cups sweetened whipped cream
fresh mint

In a bowl, gently stir strawberries and 1/4 cup sugar; chill. Meanwhile, in another bowl, combine flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until crumbly. Combine milk and egg yolks; mix well. Add to crumb mixture, stirring just until moistened. Divide and pat into two greased 9-in. round cake pans. In a small mixing bowl, beat egg whites until stiff peaks form; spread over dough. Sprinkle with remaining sugar. Bake at 300 degrees F for 40-45 minutes or until golden. Cool 10 minutes before removing from pan to a wire rack. (Layer will be thin.) Cool completely. Place one cake layer on a large serving plate; Drizzle small amount of strawberry syrup left in strawberry bowl on cake, spread with half of the whipped cream. Spoon half of the strawberries over cream. Repeat layers. Garnish with mint if desired