Prep: 35 minutes
Bake: 8 minutes
Cool: 10 minutes
5 to 6 cups sliced fresh strawberries
1/2 cup sugar
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter or margarine
1 egg, lightly beaten
2/3 cup milk
1 tsp grated orange peel
1/2 cup chopped black walnuts
Sweetened Whipped Cream (recipe follows)
1. In bowl, combine berries and 1/4 cup of sugar; set aside. In another bowl, mix flour, the remaining 1/4 cup sugar, baking pwder and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl, combine egg, milk and orange peel; add to flour mixture. Stir until moistened. Stir in nuts.
2. Drop dough into 8 to 10 mounds on ungreased baking sheet; flatten each slightly with back of spoon. Bake in 450 degree oven 8 to 10 minutes, or until golden. Transfer to a wire rack; cool 10 minutes.
3. Using a serrated knife, cut each in half horizontally. Carefully lift off top layers. Place bottom layers in individual dessert dishes. Spoon half of the strawberries and all of the Sweetened Whipped Cream over bottom layers. Replace tops. Spoon remaining berries around shortcake. If you like, sprinkle with additional walnuts and garnish with a whole strawberry. Serve immediately.
Makes 8 to 10 servings.
Sweetened Whipped Cream:
Chill a medium mixing bowl and beaters of electric mixer. In chilled bowl, beat 1 cup whipping cream, 2 tbsp sugar and 1/2 tsp vanilla with electric mixer on medium speed until soft peaks form.
