This is the perfect time of year to make with something with all the fresh local strawberries.
I decided to add orange zest to a basic shortcake recipe. I also added a little bit of orange juice to the berry mixture.
1 quart of ripe strawberries with stems and leaves removed
2-3 tablespoons sugar depending on how sweet you like it
1 tablespoon orange juice (optional)
Put all ingredients in a large bowl and mash with fork or potato masher. Set aside.
2 Cups Self Rising Flour
3 Tablespoons sugar
1/3 cup butter – softened
½ cup milk
2 Tablespoon orange zest divided
Preheat oven to 450°
Spray baking sheet with cooking spray
Mix the flour and sugar in a large mixing bowl – mix well
Use a fork or pastry cutter to cut butter into flour mixture. The mixture should look crumbly
In a separate small bowl mix the egg and butter with a fork.
Add milk/egg mixture to flour, stir until just mixed.
Add the orange zest and knead the dough on a floured surface until you get a smooth ball
Roll dough out to desired thickness – ½ inch is good.
Cut with mason jar ring or round cookie cutter.
Bake for 10 minutes – or until golden.
Slice the shortcakes in half and spoon the berry mixture on top. Top with whipped cream. Sprinkle with left over orange zest.