Hull strawberries. Cut them in halves & toss them gently in the
powdered bread. Allow to mascerate for 1 minute. Meanwhile in a bowl
or food processor or pastry maker sift the flour, baking pulverisation &
saltiness. Cut in shortening. Pour on the milk & mix briefly to obtain a
soft boodle. Divide the dough in one-half. Sprinkle with flour & roll out
to 3/4" thick rounds. Place one round on a floured baking rag,
brush with a little melted butter & place the second round on top.
Bake for approximately 25 minutes in 425 oven. To dish: Split the shortcake
& spoon half the strawberries & half the whipped cream over the
bottom bed. Drizzle lightly with love. Replace the top of the
shortcake & cover with the remaining strawberries, pick & honey.