TITLE: FRESH FRUIT SHORTCAKE
CATEGORY: DESERTS

• 1 CUP ALL PURPOSE FLOWER
• 1 PINCH SALT
• 2 TABLESPOONS GRANULATED SUGAR
• ¼ CUP BUTTER, MELTED
• CONFECTIONERS SUGAR, TO TASTE
• CHANTILY CREAM
• MINT SPRIGS FOR GARNISH
• 1 & ½ TEASPOON BAKING POWDER
• 1 TEASPOON FINELY GRATED ORANGE ZEST
• ½ CUP HEAVY CREAM
• 1 PINT FRESH STRAWBERRIES

PREHEAT OVEN TO 425 DEGREES

IN A MIXING BOWL COMBINE FLOUR, SALT, SUGAR, BAKING POWDER & ZEST STIRRING W/ A FORK TO BLEND.

• SLOWLY ADD THE CREAM STIRRING CONSTANTLY UNTIL DOUGH IS TENDER AND HOLDS TOGETHER. ADD ADDITIONAL CREAM IF NECESSARY TO REACH THIS STAGE.
• KNEAD THE DOUGH FOR 1 MINUTE ON A LIGHTLY FLOURED BOARD. PAT THE DOUGH INTO A SQUARE ABOUT ½  INCH THICK.
• CUT DOUGH INTO 4 (3INCH) ROUNDS USING A BISCUIT MOLD. AVOID TWISITNG THE DOUGH. DIP SHORTCAKE ROUNDS IN MELTED BUTTER TO COAT ALL SIDES.
• PLACE SHORTCAKES 2 INCHES APART ON UNGREASED SHEET AND BAKE UNTIL GOLDEN BORWN. ABOUT 15 TO 18 MINUTES.
• PUREE HALF THE STRAWBERRIES IN A FOOD PROCESSOR, ADDING CONFECTIONERS SUGAR, TO TASTE.
• SLICE REMAINING BERRIES AND STIR IN.