INGREDIENTS
- 2 cups flour (500 ml)
- 1 tablespoon sugar (15 ml)
- 1 tablespoon baking powder (15 ml)
- 1/2 teaspoon salt (2 ml)
- 1 egg, beaten
- 1/2 cup milk (125 ml)
- 1/2 cup margarine, melted (125 ml)
- 1 teaspoon grated orange rind (4 ml)
- 1 12oz. container (4-1/2 cups) shipped topping with real cream, thawed
- 2 pints strawberries
- 2 tablespoons orange juice (30 ml)
- 2 tablespoons sugar (30 ml)
DIRECTIONS
Combine dry ingredients. Add combined egg, milk, margarine, rind and 1 cup whipped topping, mixing just until moistened. Drop 1/4 cup batter, 3 inches apart, onto greased cookie sheet. Bake at 450F, 10 to 12 minutes or until golden brown. Remove from cookie sheet immediately; cool. Split.
Combine strawberries, juice and sugar; let stand 10 minutes. For each serving, cover bottom half of shortcake with strawberry mixture and whipped toppling.
Top with second half of shortcake, additional strawberry mixture and whipped topping.
Yield: 8 servings