Strawberry Shortcake

It must almost be summer because strawberries are in at the market! For the next few weeks we'll enjoy strawberry shortcake more than a few times. I suppose we're shortcake snobs ... because it has to be topped with "real" whipped cream (nothing from a tub or a can). This shortcake recipe originated with a friend and has become a family favorite.

OVEN: 450 degrees

2 cups flour
1/4 cup sugar
3 teaspoon baking powder
dash ground nutmeg

Combine the above ingredients and cut in 1/2 cup butter. Add one egg and 1/3 cup milk. Mix well with fork.

Turn out dough onto floured board. Knead gently. Pat evenly into greased 8" round cake pan.

Bake 15-20 minutes. Let stand in pan on rack for 5 minutes. Turn out onto rack to finish cooling.

Split cake and fill with sweetened strawberries. Top with fresh whipped cream.