Directions

1. Preheat oven to 450°F. In a medium bowl stir together flour, 1/4 cup of the sugar, baking powder and nutmeg; cut in butter until mixture resembles coarse crumbs. Stir in sour cream, egg and milk until just combined.
2. Drop six mounds of shortcake batter onto a greased baking sheet. Flatten mounds slightly. Bake 10 to 12 minutes or until golden.
3. Meanwhile, combine strawberries and remaining 1/4 cup sugar; set aside.
4. Slice warm shortcakes crosswise. Using half the berry mixture, spoon berries onto the bottom half of each shortcake; cover with top of shortcake. Top with remaining berries and (if desired) whipped cream or topping, and serve.