Preheat oven to 450 degrees F. Spray baking sheet with vegetable cooking spray. Sift flour, sugar, baking powder, salt and nutmeg into large bowl. Cut butter until mixture resembles coarse meal. In another bowl blend milk and egg yolks with fork; stir into flour mixture to make a soft dough. Divide dough into 6 portions; form into balls. Moisten fingers with egg whites and pat balls out on baking sheet to 3-inch circles, spacing apart. Brush cakes with egg whites. Sprinkle with sugar. Bake 10 to 12 minutes until golden and springy to the touch. Remove to rack; cool. Sweetend strawberries to taste. Halve cakes horizontally. On plates, fill and garnish with strawberries and whipped cream.

Courtesy of the California Strawberry Commission