3 pts. fresh strawberries
1/4 c. granulated sugar or honey
2 tsp. orange juice
2 c. sifted all-purpose flour
4 tbsp. granulated sugar
4 tsp. baking powder
1/2 tsp. salt
Grated rind from 1 orange
1/4 c. butter
1/4 c. solid shortening
1/2 c. sour cream
2 c. whipping cream
4 tbsp. granulated sugar, optional

Slice berries, leaving 6 whole for garnish. Combine sliced berries, sugar or honey and orange juice. Let stand at room temperature for 1 hour.

Sift together dry ingredients; add orange rind. Work in butter and shortening. With a fork, lightly mix in sour cream to form a soft dough.

On a lightly floured board, roll dough out to about 3/4 inch thick. Cut into 6 circles about 4 inches wide. (Use a 2-pound coffee can as a cutter.)

Place on ungreased baking sheet. Bake at 400 degrees until golden, about 20 minutes. Whip chilled cream together with sugar, if used, until soft peaks form; set aside.

While cakes are still warm, split each in half with a fork. Place 6 halves on dessert plates to form cake bottoms. Top with drained berries and second half of cake. Top with additional berries. Ladle some juice on top. Garnish with whipped cream and a whole strawberry.