Strawberry Shortcake

SHORTCAKE

1 3/4 cups all purpose flour

2 tbsp granulated sugar

1 tbsp baking powder

1/2 tsp grated orange peel

3 tbsp unsalted butter, cut into pieces

3/4 cup skim milk

FILLING

2 pints fresh strawberries, sliced

1 tbsp orange juice

1 tbsp granulated sugar

TOPPING

Whipped Cream

Preheat oven to 450 degrees. Spray a baking sheet with vegetable

cooking spray. Set aside. In a large bowl, sift together the flour, sugar

and baking powder. Stir in orange peel. Using a pastry blender or

2 knives, cut the butter into the flour mixture until coarse crumbs form.

Quickly stir in the milk until a soft dough forms. On a lightly floured

surface, roll out dough to 1/2 inch thickness. Using a 2 1/2 inch biscuit

cutter, cut out biscuits. Gather trimmings, re-roll, and cut out more biscuits.

Place on prepared baking sheet. Bake until golden, about 12 to 15 minutes.

Place biscuits on a wire rack and cool slightly.

To prepare FILLING, in a large bowl, combine strawberries, orange juice and

sugar. Mix well. Split warm biscuits in half horizontally. Place bottom halves

on serving plates. Top each with some filling. Cover with biscuit tops. Serve with

remaining filling. Garnish with whipped cream.

NOTE: A lower fat topping can be made with Vanilla nonfat yogurt.