Step 1

Preheat oven to 450°F and grease 8 or 9" baking pan. See notes if a cakier shortcake is desired.

Step 2

Sift flour, sugar, baking powder, salt and fresh grated nutmeg in a large mixing bowl. Using a pastry blender, food processor (careful not to over mix) or two knives or even your hands, cut in butter until mixture resembles coarse crumbs.

Step 3

In a measuring cup, beat egg and milk together. Using a fork, gently stir liquid into flour mixture, just until blended.

Step 4

Spread shortcake batter, pressing with your fingers evenly into prepared baking pan. This is not a pourable cake batter, more like a cookie or scone dough.

Step 5

Bake in preheated oven about 15 minutes for 9" pan, 15-18 for 8" pan (see notes for cakier shortcake).

Step 6

Cool in pan for 10 minutes before removing to wire cooling rack to cool completely. Once cooled, store the shortcake in airtight container on counter up to 5 days. Or wrap well in plastic wrap and place in ziplock baggie and freeze up to 3 months.

Step 7

ASSEMBLE STRAWBERRY SHORTCAKE

Step 8

Cut fresh strawberries into quarters or smaller chunks, place in bowl, sprinkle with 1-3 tablespoons of sugar (to taste), tossing to coat. This process is called maceration. Cover and allow the strawberries to sit on the counter for 20 minutes.

Step 9

If desired, remove ¼ cup of strawberries and mash with fork or masher, returning to the mixture.

Step 10

Place slice of shortcake cake on plate or bowl, spoon desired amount of berries over the top, top with whipped cream, serve immediately!