Strawberry Shortcake, Gypsy Style

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups biscuit mix
• 2 tablespoons sugar
• 1/2 cup milk
• 1/4 cup shortening, melted
• 2 tablespoons butter or 2 tablespoons margarine
• aluminum foil
• 2 pints fresh strawberries
• dessert topping

Recipe

• 1 night before picnic.
• 2 in a medium bowl, with fork, stir together 2 cups biscuit mix, sugar, milk, melted shortening. beat briskly until blended; turn onto pastry board dusted with biscuit mix. knead gently until smooth; cut in halves.
• 3 pat one half of dough into bottom of well-greased 9-inch metal or disposable foil pie pan; dot with butter or margarine; on top pat other half of dough.
• 4 cover shortcake with second well-greased 9-inch metal or disposal foil pie pan. wrap in double thickness of foil, having fold across top; press two ends of foil down around pie pan. set wrapped shortcake in freezer.
• 5 now wash, hull, then slice strawberries lengthwise; crush and sweeten some of them, if you wish; pack in one or two covered containers; refrigerate.
• 6 just before leaving for picnic.
• 7 pack frozen shortcake, strawberries and dessert topping in an insulated picnic carrier, ready to carry to the picnic.
• 8 at the picnic site.
• 9 build a bed of glowing coals over which to "bake" shortcake; this takes about 1/2-hour.
• 10 about an hour before dessert-time, open up foil ends of shortcake package. place it on grill, 4 to 5 inches above glowing coals; bake 30 minutes; then remove from heat; remove foil, invert pie pans, so baked side of shortcake is on top. bake about 10 minutes, or till done.
• 11 when done, remove shortcake from grill. lift off top pie pan; then, with sharp knife, split shortcake in half horizontally, setting top half in other pie pan.
• 12 top bottom half of shortcake with one or two layers of strawberries. replace top half, then cover with rest of berries as pictured. garnish with dessert topping; serve in wedges.