And cold liquid gradually and blend only enough to make a soft dough. Turn out onto a lightly floured board. Roll lightly to 1/2-inch thickness.

Cut into 3-inch squares or rounds to a 1/2-inch thickness using a cookie cutter or mug, or cut into six to seven inch circles for large shortcakes.

Bake in a preheated 450°F oven until shortcakes are crisp and very light and color. This will depend on what size shortcake has been cut; the smallest being cooked in as little as 10 minutes or less, and the largest requiring 15 to 20 minutes, depending on your oven. Keep a sharp eye out and watch constantly to avoid scorching or drying out.

When done, remove from oven and allow to cool on wire racks, then split into halves as soon as possible.

Serve with a creme filling of whipped cream or pastry cream and top with fresh strawberries, strawberry sauce, and chocolate shavings.

Sprinkle with confectioners' sugar and garnish with a sprig of fresh mint.

Submitted by: CM