Florida Strawberry Shortcake
from Sticky, Gooey, Creamy, Chewy


4 cups sliced strawberries
1/2 cup sugar
2 tsp. orange liqueur
2 cups White Lily Self-Rising Flour
1/4 cup sugar
1/2 cup butter, cut into small cubes
1/3 cup half and half plus a little more for brushing tops of shortcakes
1 large egg, lightly beaten
1 cup whipping cream, whipped


In a medium-sized bowl, combine strawberries with the 1/2 cup of sugar and orange liqueur.  Let it sit while you make the shortcakes.

Heat oven to 425 degrees.

Combine flour and sugar. Cut butter or margarine in until mixture resembles coarse crumbs. Whisk half and half and egg together until blended. Stir egg mixture into flour mixture to make a stiff dough. 

Turn dough onto a lightly floured surface and knead gently 8 to 10 strokes. Roll or pat dough to 1/2- to 3/4-inch thickness. Cut into rounds with a biscuit or cookie cutter. Place shortcakes 2 to 3 inches apart on ungreased baking sheet. Brush tops lightly with more half and half. Bake 12 to 15 minutes or until golden brown.
Place shortcakes on individual serving plates. Split shortcakes in half and spoon strawberries between layers. Replace top layer and spoon on additional strawberries.

Top with copious amounts whipped cream.

Garnish with fresh whole strawberries, if desired.