Strawberry Shortcake

Preheat the oven to high heat (200°C)

Grease and flour a 20 x 7.5 cm cake pan

In a large bowl, beat the egg whites until soft peaks form

Gradually add 1/2 cup of sugar, beating until stiff peaks form

Add the confectioners' sugar and butter, mixing carefully with a spatula

Pour into the prepared pan and bake for 20 minutes or until golden

Let cool in the pan for 30 minutes

Run a knife around the cake to release it from the pan

Wipe the bottom of the cake with a spatula to remove any excess

Wash and dry the cake pan, then close it again

Place the cake back into the pan

Pick out 10 strawberries that are the same height and cut them in half lengthwise

Arrange them around the pan with the cut side facing outwards and the stem ends pointing upwards

Closely wrap the springform pan

Leave the remaining strawberries whole

In a medium bowl, beat 3/4 cup of heavy cream until it begins to thicken

Gradually add the remaining 3 tablespoons of sugar, beating until stiff peaks form

Set aside

Arrange the remaining strawberries on the bottom of the pan with the stem ends pointing upwards

Mix 3/4 cup of heavy cream with the plain yogurt and beat until stiff peaks form

Add to the previously beaten heavy cream

Fill any gaps between the strawberries with the beaten cream using a piping bag

Spread the remaining cream over the strawberries and smooth the top

Cover and refrigerate for at least 2 hours

Carefully remove the springform pan

Warm the jam over low heat

If it's too thick, add a few tablespoons of cold water

Dip the sides of the cake in the jam and sprinkle chopped nuts on the bottom of the cake

Refrigerate until serving time

Serves 12 portions

312 calories per portion.