Gently stir together strawberries and 1/4 cup sugar; chill.
Preheat oven to 300 degrees.
Combine flour, 1/4 cup sugar, baking powder, salt and nutmeg in large bowl. Cut butter in with a pastry blender or fork until crumbly. Combine milk and egg yolks in a small bowl. Mix together. Add to the flour mixture, stir just until moistened.
Divide dough in half. Pat into two greased round 9-inch pans. In a small bowl, beat egg whites until stiff peaks form. Spread this over dough. Sprinkle with remaining sugar.
Bake for 35-45 minutes or until golden. Cool for 10 minutes.
Meanwhile, chill mixing bowl and wire whip attachment for about 10 minutes.
Beat whipping cream and sugar on medium-high speed for several minutes until it forms stiff peaks.
Place one layer cake on a large serving plate. Spread with half of whipped cream. Layer with half of the strawberries. Repeat layers of whipped cream and strawberries. Garnish with mint