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2 quarts strawberries, sliced
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1 cup sugar
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1/3 cup shortening
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2 cups flour
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2 Tbsp. sugar
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3 Tbsp. baking powder
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1 tsp. salt
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1 Tbsp. freshly grated orange peel
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1/2 cup milk
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1/4 cup orange juice
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1 Tbsp. milk
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1/2 Tbsp. vanilla sugar (or granulated sugar)
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1-2 Tbsp. Grand Marnier (optional)
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3/4 cup heavy cream
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2 Tbsp. powdered sugar
Mix strawberries and 1 cup sugar. Let stand 1 hour, stirring occasionally. Preheat oven to 450°. In a large mixing bowl combine flour, 2 tablespoons sugar, the baking powder, and salt. Cut in shortening with a pastry blender until mixture resembles fine crumbs. Stir in orange peel. Stir in 1/2 cup milk and orange juice just until blended. Turn dough onto lightly floured surface. Gently smooth into a ball. Knead 20 to 25 times. Roll 1/2 inch thick. Cut with 3-inch cutter. Place about 1 inch apart on ungreased cookie sheet. Brush tops with milk and sprinkle with sugar. Bake 10 to 12 minutes or until golden brown. Whip cream with powdered sugar. Split shortcakes crosswise while hot. Open up and brush insides with Grand Marnier, if desired. Fill with strawberries and whipped cream. Serves 6.Visit Rocky Mountain Lodge & Cabins’ recipe page at https://www.rockymountainlodge.com/recipes.htm for more recipes.
