Sumptuous Strawberry Shortcake

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Combine all-purpose flour, 1/4 cup sugar, baking powder, salt, and nutmeg in a large mixing bowl. Mix these dry ingredients together until evenly distributed.

Cut the butter into small pieces and add to the flour mixture. Using a pastry cutter or fork, blend the butter into the flour until the mixture resembles coarse breadcrumbs.

Make a well in the center of the flour mixture and pour in the milk. Stir until just combined to form a soft dough; do not overmix.

Separate the two eggs, placing whites in one bowl and yolks in another. Add the egg yolks to the dough and fold in gently until the batter is smooth.

Beat the egg whites with an electric mixer on high speed until soft peaks form. Gradually add 1 unit of additional sugar while continuing to beat until stiff, glossy peaks form.

Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate the mixture.

Pour the batter into the prepared pan and spread evenly. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let cool in the pan for 5 minutes. Turn out onto a wire rack to cool completely.

Once cooled, split the cake horizontally into two layers using a serrated knife or cake leveler.

Toss the sliced strawberries with a small amount of sugar and allow them to macerate for 5-10 minutes until juices release.

Place the bottom cake layer on a serving plate, top with half the strawberries and half the sweetened whipped cream. Position the second cake layer on top and finish with remaining strawberries and whipped cream. Serve immediately.