See a photo of the completed recipe on my blog at
www.rockrecipes.blogspot.com

Strawberry Orange Shortcake

Begin by making a batch of Sweet Drop Biscuits which will be baked on a
cookie sheet rather than crowded in a baking pan. I start these in my food
processor because it is so fast but they can be made just as easily in a
large bowl by cutting the butter in with a pastry blender or even 2 knifes
held between the fingers.

In a food processor, combine:

1 3/4 cups flour
1/2 cup sugar
1/2 cup sugar
2 tsp baking powder

Cut in:
1/2 cup very cold butter cut in cubes

Pulse process until this mixture resembles a coarse meal. It is very
important that pea sized pieces of butter remain in this mixture. Transfer
from processor to a large bowl.

Mix together:
2 tsp vanilla extract
2 Tbsp lemon juice
1/2 cup milk

Pour over the dry ingredients and toss together lightly just until a soft
dough forms. Do not over mix. Drop the dough in rounded tablespoons onto a
parchment lined or silicone lined baking sheet about 2-3 inches apart
leaving room for them to spread as they bake. Bake in a preheated 375
degree
oven for 12-15 minutes or until evenly golden brown. Makes 1 dozen.

In a medium size bowl combine:

1 1/2 pints fresh strawberries, washed and sliced
6 tablespoons sugar
zest of one small orange
2 ounces Cointreau liqueur (optional)

Toss together well, cover the bowl with plastic wrap and let stand for
about
2 hours, stirring occasionally. The sugar will cause the strawberries to
begin to release their juice, combining to form a strawberry syrup.


Vanilla Whipped Cream

Beat together until firm peaks form:
1 cup whipping cream
1 tsp vanilla extract
3 Tbsp sugar

To assemble the dessert simply spoon the strawberries over a biscuit, top
with strawberries and syrup, whipped cream and a second biscuit.

Find out what's cooking in my St. John's, Newfoundland kitchen at
www.rockrecipes.blogspot.com
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