Let the strawberries and sugar mixture stand at room temperature at least 20 minutes to make sure the fruit juices are extracted and form a syrup.

• 6 cups sliced fresh srawberries
• 1/4 cup sugar
• 1 tablespoon grated orangerind, divided
• 2 cups all purpose flour
• 2 teaspoons baking pwder
• 1/2 cup ground pecans
• 1/4 cup sugar
• 1/2 cup butter or margarine
• 2/3 cup milk
• 1 large egg, lightly beaten
• 1 cup whipping cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

Combine strawberries, 1/4 cup sugar, and 1 teaspoon orange rind in a large bowl; stir gently.  Let stand at room temperature at least 20 minutes.

Combine flour and next 3 ingredients in a medium bowl.  Cut in the butter with pastry blender unitil mixture is crumbly.  combine remaining 2 teaspoons orange rind, milk, and egg; stir well.  Add egg mixture to flour mixture, stirring just until dry ingredients are moistened.

Drop batter evenly into 9 mounds on an ungreased baking sheet; flatten mounds slightly with back of spoon to 3/4 inch thickness.  Bake at 450 degrees for 8 to 9 minutes or until lightly browned.  Let cool completely on a wire rack.

Bea whipping cream ntil foamy; gradually add 2 tablespoons sugar and vanilla, beating until soft peaks form.

Split shortcakes in half horizontally.  Place bottom halves, cut side up, on individual dessert plates.  spoon half of strawberry mixture and half of whipped cream evenly over shortcakes bottoms.  Top each with remaining shortcake halves, cut side down.  Spoon remaining strawberry mixture and whipped cream evenly over each serving.  Yields 9 servings.