It's a supper-size, super-scone shortcake.
Scones taste best hot from the oven, but you can cut down on last-minute handling by shaping dough rounds as early as the day before and refrigerating them. Before baking, top with the butter-orange glaze that makes them sparkle. Giant Strawberry Shortcake
3 to 4 quarts strawberries, washed and hulled
2 cups whipping cream
Butter-orange glaze (recipe follows)
Shortcake layers (directions follow)
Grated orange peel
Slice enough of the straberies to make 3 cups. Put into a bowl and sweeten to taste with powdered sugar. Cover and let stand for juices to develop, at least 10 minutes or as long as 3 hours.
Whip cream until it holds soft peaks; sweeten to taste with powdered sugar, if desired. Put into a serving bowl; serve or cover and chill up to 3 hours.
Set aside 2 or 3 large berries; cut the remainder in half lengthwise (or slice if large) and put into a serving bowl. If desired, sweeten to taste with powdered sugar. Serve, or cover up to 3 hours.
Spoon butter-orange glaze equally onto each shortcake layer, spreading gently over top with the back of the spoon. Bake in the upper and lower thirds of a 400[deg.] oven until layers are golden and a wooden pick inserted in center comes out clean, about 20 minutes. Switch position of pans halfway through baking.
To assemble cake, loosen one of the hot cake layers with a spatula and slide onto a platter. Spoon the 3 cups sugared strawberries evenly over the top. Loosen second layer and set on berries. Garnish cake with a spoonful of whipped cream, whole strawberries, and grated orange peel. Serve hot, cut into wedges. Spoon whipped cream and more berries onto each portion. Makes 10 to 12 servings.
Butter-orange glaze. In a 1- to 1-1/2-quart pan, combine 1/4 cup each butter or margarine, sugar and orange juice, and 1-1/2 teaspoons grated orange peel. Bring to a boil, stirring, over a medium-high heat; boil until reduced to 1/3 cup.
Shortcake layers. In a large bowl, combine 4 cups all-purpose flour, 1/2 cup sugar, and 2 tablespoons plus 2 teaspoons baking powder. Cut in 1/2 cup (1/4 lb.) butter or margarine (in pieces) until fine crumbs form. Beat 2 eggs until blended with 1-1/3 cups milk and 1 tablespoon grated orange peel; add to dry ingredients and stil just until moistened
Grease and flour 2 rimless baking sheets, at least 10 by 15 inches. Draw a 9-inch circle in center of each. Spoon half the dough into center of each circle and spread evenly to edge of circle. (You can chill layers as long as overnight; after 1/2 hour, cover lightly with plastic wrap.)
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|Date:||May 1, 1984|
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