2 cups all purpose flour
¼ cup sugar
4 teaspoons baking powder
¼ teaspoon salt
dash of freshly grated nutmeg
½ cup butter
½ cup milk
2 eggs, separated
additional sugar
2 pints fresh strawberries, stemmed and sliced
1 cup whipping cream, whipped and sweetened with powdered sugar

1. Whip chilled whipping cream with chilled beaters in a chilled bowl.  Sweeten with desired amount of powdered sugar.  Set aside in refrigerator.
2. Preheat oven to 450 degrees.
3. Spray baking sheet with vegetable cooking spray.  Sift flour, sugar, baking powder, salt, and nutmeg into large bowl.  Cut in butter until mixture resembles coarse meal. 
4. In another bowl, blend milk and egg yolks with fork; stir into flour mixture making a soft dough.
5. Divide dough into 6 portions; form into balls (use extra flour to pat on hands if dough is sticky).
6. Pat balls out on baking sheet to 3-inch circles, spacing apart.  Brush cakes with egg whites.  Sprinkle with sugar.
7. Bake 10 to 12 minutes or until golden and springy to the touch.  Remove to rack; cool.
8. Sweeten strawberries to taste. 
9. Halve cakes horizontally.  On plate, begin layering with bottom of shortcake, then strawberries, then fresh whipped cream.  Layer again with top of shortcake, strawberries, & whipped cream.  Garnish with sprig of fresh lavender.

 6 servings