Sensational Strawberry Shortcake

I made this for Mother's Day today. I didn't change much. I didn't have real whipping cream, so cool whip had to suffice. I also didn't use more than 1/4 c. sugar on the strawberries. I haven't tried it yet, so I hope it's good. As for the baking, some reviewers suggested it was too dry and to shorten the baking time. I only baked it for 30 minutes, mostly because I had to take it out of the oven so we weren't late to church. I didn't have a sprig of fresh mint, but that would have been great.

Sensational Strawberry Shortcake

• 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 1/2 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; spread with half of the whipped cream. Spoon half of the strawberries over cream. Repeat layers. Garnish with mint if desired.