3 pt. fresh strawberries
1/4 c. honey or sugar
2 tsp. orange juice
2 c. all-purpose flour
4 tbsp. sugar
4 tsp. baking powder
1 grated orange rind
1/2 tsp. salt
1/4 c. butter
1/4 c. solid Crisco
1/2 c. sour cream
2 c. whipping cream
4 tbsp. sugar (can be left out)

WHIPPED CREAM

Whip cold cream (with sugar) until soft peaks form.

Combine sliced berries, honey and orange juice. Let stand at room temperature 1 hour. Sift all dry ingredients into medium bowl. Add orange rind. Add butter and shortening, work them into flour mixture thoroughly. Mix in sour cream with a fork to form soft dough. Roll dough onto floured board 3/4 inch thick. Cut into 4 circles about 4 inches wide. (A 2 pound coffee can works great as cutter!) Place on ungreased cookie sheet. Bake at 400 degrees for 20 minutes.

While still warm, split cakes in half with fork. Place each on dessert plate. Top with drained berries and second half of cake. Top with additional berries. Spoon some juice on top. Garnish with whipped cream and a strawberry.