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Pecan Strawberry Shortcake Recipe



In medium bowl stir together flour, grnd pecans, 1/4 c.
sugar and baking pwdr.
Blend well.
Cut in butter, add in egg, lowfat milk, and orange peel all at once to dry ingredients.
Stir till moistened.
Drop the dough into ten mounds on an ungreased baking sheet.
Flatten each mound with a spoon till about 3/4 inch thick.
Bake at 450 degrees for about 7 or possibly 8 min or possibly till golden brown.
Cold shortcakes on wire rack.
Cut shortcake in half horizontally.
In bowl stir together berries, 1/4 c.
sugar and 1 teaspoon orange peel, let stand 20 min.
In a chilled bowl, combine whipping cream, 2 Tbsp.
sugar and vanilla.
Beat with chilled beaters till soft peaks form.
Spoon half of strawberries and half whipped cream or possibly bottom layers.
Replace shortcake tops.
Top with remaining strawberries then spoon cream onto strawberries and top with strawberry.
Serve immediately.
Serves 10.