Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Strawberries (wild if |
| Possible) | |
| 1 cup | Powdered sugar |
| 2 cups | Flour |
| 3 teaspoons | Baking powder |
| pinch | Salt |
| 4 tablespoons | Shortening |
| ¾ cup | Milk |
| 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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