Rating: 4.5 stars
33 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

This pretty strawberry dessert really hits the spot on a hot summer day.

Recipe Summary

cook:
40 mins
additional:
1 hr
total:
2 hrs 5 mins
prep:
25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans.

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  • Gently stir strawberries and 1/2 cup sugar in a bowl; chill.

  • Combine flour, 1/4 cup sugar, baking powder, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks in a bowl, then stir into flour mixture until just moistened. Divide in half and pat into prepared cake pans.

  • Beat egg whites until foamy in a large bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over dough; sprinkle with 1/4 cup sugar.

  • Bake in preheated oven until golden, 40 to 45 minutes. Cool 10 minutes before removing from pan to wire rack; cool completely.

  • Place one cake layer on a large serving plate; spread with half the whipped cream, spoon half the strawberries over cream. Repeat layers; garnish with mint.

Nutrition Facts

403 calories; protein 6.5g; carbohydrates 58.2g; fat 17g; cholesterol 89.6mg; sodium 442.9mg. Full Nutrition
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