Preheat oven to 425°. Mix the strawberries with the sugar and VANILLA SUGAR and set aside.
For the shortcake: Grease a round, 9-inch cake pan and set aside. In a large bowl, sift together the flour and baking powder. Add the sugar, NUTMEG and CINNAMON. Blend in the butter and egg and mix well. Add enough milk to make a moist, slightly sticky dough. Start with 2 TB. and add more as needed. Sprinkle a generous amount of flour on the table, place the dough on top, and roll the dough gently into a 9-inch round. Place the round into the cake pan. Don’t worry if it isn’t a perfect fit. Brush with the melted butter. Bake at 425° for 12-14 minutes. Remove from the pan, let cool briefly and split apart carefully into two layers. We’ve found a bread knife works well.
Spread the strawberries between the layers and on top of the shortcake. Top with whipped cream or serve it on the side. To make the whipped cream, beat the heavy cream, powdered sugar and VANILLA until it reaches your desired consistency. Putting the mixing bowl and beaters in the freezer for half an hour will give you successful whipped cream every time!
Prep. time: 20 minutes
Baking time: 12-14 minutes
Servings 10; Serving Size 1 piece (138g); Calories 320; Calories from fat 160; Total fat 18g; Cholesterol 75mg; Sodium 160mg; Carbohydrate 37g; Dietary Fiber 2g.