1 qt Strawberries (wild if
Possible)
1 c  Powdered sugar
2 c  Flour
3 ts Baking powder
pn Salt
4 tb Shortening
3/4 c  Milk
1 c  Heavy cream, whipped
1/4 c  Wildflower honey

Hull strawberries. Cut them in halves & toss them gently in the
powdered sugar. Allow to mascerate for 1 hour. Meanwhile in a bowl
or food processor or pastry maker sift the flour, baking powder &
salt. Cut in shortening. Pour on the milk & mix briefly to obtain a
soft dough. Divide the dough in half. Sprinkle with flour & roll out
to 3/4″ thick rounds. Place one round on a floured baking sheet,
brush with a little melted butter & place the second round on top.
Bake for about 25 minutes in 425 oven. To serve: Split the shortcake
& spoon half the strawberries & half the whipped cream over the
bottom layer. Drizzle lightly with honey. Replace the top of the
shortcake & cover with the remaining strawberries, cream & honey.