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Strawberry Shortcake

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter or margarine, softened
  • 2 Tbsp orange peel, grated
  • 1 cup sugar
  • 2 egg yolks, beaten
  • 2 egg whites
  • 1 cup sour cream
  • For the filling:
  • 2 pints strawberries, cleaned & halved
  • 1/4 cup orange liqueur
  • 1/4 cup sugar
  • 2 pints vanilla ice cream
  • Whipped cream
  • Orange peel, grated
  • Strawberries, for garnish
Mix the flour, baking powder, baking soda and salt together. Set aside.

Beat the butter until fluffy.
Gradually add the grated orange peel and sugar.
Add the beaten egg yolks and mix through and through.
Add the dry ingredients alternately with the sour cream.
Beat the egg whites until stiff, then fold into the batter.

Pour the batter into an 8-inch greased and floured round cake pan.

Bake at 350°F for 50-55 minutes (be patient, you rascal).

Mix the strawberries, orange liqueur and sugar together. Set aside.

When the cake is done, let it cool for 15 minutes (be patient, you rascal). Turn onto a platter or cake plate. Cut into 2 layers.

Scoop ice cream onto the first layer. Top with the strawberry mixture, then put over the second layer.

Garnish with whipped cream and strawberries. Sprinkle with orange peel.


Serves 8 People
Submitted by Tess M Jul 4, 2010 15 min 30 min 45 min

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