Pecan Strawberry Shortcake Recipe

1. Preheat oven to 450°F.
2. In a medium mixing bowl, stir together flour, ground pecans, 1/4 C. of the sugar, and baking powder. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.
3. In a small bowl, combine egg, milk, and 3 tsp. of the orange zest; add to flour mixture all at once. Stir just till moistened.
4. Drop dough into 8 to 10 mounds on an ungreased baking sheet; flatten mounds with the back of a spoon till about ³/₄ inch thick.
5. Bake for 7 or 8 minutes or until golden. Transfer to a wire rack; cool about 10 minutes.

While Baking:

1. Meanwhile, in a bowl, stir together sliced strawberries, remaining 1/4 C. sugar, and remaining orange zest; let stand about 20 minutes.
2. In a chilled medium bowl combine whipping cream, the 2 Tbsp. sugar, and vanilla. Beat till soft peaks form.

1. Using a serrated knife, cut each shortcake in half horizontally. Carefully lift off top layers.
2. Spoon half of the strawberry mixture and half of the whipped cream over bottom layers. Carefully replace tops. Spoon remaining strawberry mixture over shortcakes; spoon whipped cream directly onto strawberries. Top each with a whole strawberry.
3. Serve immediately. Makes 8 to 10 servings.