2 cups flour (500 ml)
1 tablespoon sugar (15 ml)
1 tablespoon baking powder (15 ml)
1/2 teaspoon salt (2 ml)
1 egg, beaten
1/2 cup milk (125 ml)
1/2 cup margarine, melted (125 ml)
1 teaspoon grated orange rind (4 ml)
1 12-oz. container (4-1/2 cups) whipped topping with real cream, thawed
2 pints strawberries, sliced
2 tablespoons orange juice (30 ml)
2 tablespoons sugar (30 ml)
Combine dry ingredients. Add combined egg, milk margarine, rind and 1 cup whipped topping, mixing just until moistened. Drop 1/4 cup batter, 3 inches apart, onto greased cookie sheet. Bake at 450∞F, 10 to 12 minutes or until golden brown. Remove from cookie sheet immediately; cool. Split
Combine strawberries, juice and sugar; let stand 10 minutes. For each serving, cover bottom half of shortcake with strawberry mixture and whipped topping. Top with second half of shortcake, additional strawberry mixture and whipped topping. 8 servings.