Strawberry's Berry Best Shortcake

Yield: approx 4 cups

Source: Bandai America Incorporated, 5551 Katella Avenue, Cypress, California 90630

2 cups flour

½ cup sugar

4 teaspoons baking powder

few grains of nutmeg

½ teaspoon salt

1 egg, well beaten (or 2 egg whites)

6 tablespoons margarine or butter

⅓ cup milk

1 quart berry fresh strawberries

¾ cup brown sugar

whipped cream

Prepare strawberries 1 to 2 hours before serving. Clean, hull, and slice 1 quart of fresh strawberries. (Save 8 to 12 whole berries for garnishing, if desired.)

Stir in ¾ cup brown sugar to the sliced berries and let stand for at least 1 hour.

Preheat oven to 400°F.

Combine and sift flour, sugar, baking powder, nutmeg, and salt.

Cut in margarine or butter with a pastry blender; add egg and milk.

Mix only until dough is moist. Turn into a greased and floured round cake pan and smooth into shape.

Bake for about 15 to 20 minutes, or until golden brown.

Remove from the pan and cut horizontally into layers. Put layers together with strawberries and their juice between the layers and on top.

Serve with whipped cream.