1 3/4 c. flour
1/2 tsp. salt
3 tsp. baking powder
1 tbsp. sugar
Grated rind of 1 orange
4 to 6 tbsp. chilled butter
1/4 c. orange juice
1/2 c. milk
2 baskets of strawberries
Whipped cream

Squeeze any extra orange juice over strawberries and chill. Sift flour, salt, baking powder and sugar. Stir in grated orange rind.. Cut butter into dry mixture to consistency of corn meal. Stir in orange juice and milk. Knead quickly on floured board, just enough to mix ingredients.

Divide dough and shape into shortcake forms about 1 inch thick (should make 12 to 14 small shortcakes). Bake on an ungreased pan 12 to 15 minutes at 450 degrees until lightly browned. Serve warm with chilled strawberries and whipped cream.