|1 quart||Strawberries (wild if|
|1 cup||Powdered sugar|
|3 teaspoons||Baking powder|
|1 cup||Heavy cream, whipped|
|¼ cup||Wildflower honey|
Hull strawberries. Cut them in halves & toss them gently in the powdered sugar. Allow to mascerate for 1 hour. Meanwhile in a bowl or food processor or pastry maker sift the flour, baking powder & salt. Cut in shortening. Pour on the milk & mix briefly to obtain a soft dough. Divide the dough in half. Sprinkle with flour & roll out to ¾" thick rounds. Place one round on a floured baking sheet, brush with a little melted butter & place the second round on top.
Bake for about 25 minutes in 425 oven. To serve: Split the shortcake & spoon half the strawberries & half the whipped cream over the bottom layer. Drizzle lightly with honey. Replace the top of the shortcake & cover with the remaining strawberries, cream & honey.
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