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The granddaddy of all American classic desserts - homemade fresh strawberry shortcake. Warm from the oven, slit open and topped with juicy ripe berries--with a crown of whipped cream. What summer dessert could be better? For 4 servings you will need: 3 pt. boxes fresh strawberries

1/4 c. sugar or honey
2 tsp. orange juice
2 c. sifted all-purpose flour
4 tbsp. sugar
4 tsp. baking powder Grated rind from 1 orange
1/2 tsp. salt
1/4 c. butter
1/4 c. solid shortening
1/2 c. sour cream
2 c. whipping cream
4 tbsp. sugar (optional)
Whipped cream (whip cold cream (with sugar) until soft peaks form


Combine sliced berries, sugar or honey and orange juice. Let stand at room temperature for 1 hour. Sift all dry ingredients together into a medium bowl. Add orange rind. Add butter and shortening and work them into flour mixture thoroughly. Lightly mix in sour cream with a fork to form a soft dough. Roll dough out onto lightly floured board, 3/4 inch thick. Cut into 4 circles, about 4 inches wide (use a 2-pound coffee can as a cutter). Place on ungreased baking sheet. Bake at 400 degrees about 20 minutes or until golden. While still warm, use fork and split cakes in half. Place each on dessert plate. Top with drained berries and second half of cake. Top with additional berries, ladle some juice on top. Garnish with whipped cream and a strawberry.

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