Strawberry Shortcake

Plus Orange

1.75 cups 440 ml   Flour
2 tbsp 30 ml   Sugar
1 tbsp 15 ml   Baking Powder
0.5 tsp 2 ml   Grated Orange Peel
3 tbsp 45 ml   Margerine
0.75 cup 190 ml   Milk
2 cups 500 ml   Strawberries, chopped
1 tbsp 15 ml   Orange Juice
1 tbsp 15 ml   Sugar
2 cups 500 ml   Whipping Cream
1 tbsp 15 ml   Icing Sugar
1. Preheat oven to 400*F. Sift together flour, sugar, and baking powder. Stir in orange peel.

2. Cut in soft margerine. Cut with pastry blender until margerine is small pea sized pieces. Stir in the milk with a spoon. Mix well until dough is stiff.

3. Roll out dough on lightly floured surface and cut with a circular cookie cutter. Continue rolling and cutting until all the dough is used up.

4. Place on greased baking sheet and bake for approximately 12-15 minutes.

5. While biscuits are cooling, toss strawberries in orange juice and sugar. In a separate bowl beat whipping cream and icing sugar with egg beaters until soft peaks.

6. Assemble shortcakes. Cut open biscuits, and generously top with whipping cream and strawberries in between biscuit slices.