All-american strawberry shortcake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pints | Fresh strawberries |
| 2 | teaspoons | Orange juice |
| 4 | tablespoons | Sugar |
| Grated rind of 1 orange | ||
| ¼ | cup | Butter |
| ½ | cup | Sour cream |
| 4 | tablespoons | Sugar; optional |
| ¼ | teaspoon | Sugar or honey |
| 2 | cups | Flour |
| 4 | tablespoons | Baking powder |
| ½ | teaspoon | Salt |
| ¼ | cup | Solid shortening |
| 2 | cups | Whipping cream |
Directions
JUDY VOCELKA (NFXS18B
WHIPPED CREAM: whip cold cream (with sugar) until soft peaks form. 1.
Combine sliced berries; sugar or honey; and orange juice. Let stand at room temp. for 1 hr. 2. Sift all dry ingredients together into a med bowl. Add orange rind. Add butter and shortening; and work thme into flour-mixutre thoroughly. 3. Lightly mix in sour cream with a fork to form a soft dough. 4. roll dough out onto lighlty floured board; ¾ in thick. Cut into 4 circles; about 4 in wide (use a 2-lb coffee can as a cutter.) 5. Place on ungreased baking sheet. Bake at 400 about 20 mins. or until golden. 6. While still warm; use fork and split cakes in half. Place each on desset plate. Top with drained berries and second half of cake. Top wtih additional berries. ladel some juice on top. Garnish with whipped cream and a strawberry.