Strawberry-Walnut Shortcakes

In a medium bowl, stir together the sliced strawberries and 1/4 of the cup sugar; set aside.

In another medium bowl, stir together the flour, the remaining 1/4 cup sugar, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl, combine egg, milk and orange zest. Add egg mixture to flour mixture. Stir just until moistened. Stir in the 1/2 cup walnuts.

Drop the dough into 8 to 10 mounds on an ungreased baking sheet; flatten each mound slightly with the back of the spoon. Bake in a 450° oven for 8 to 10 minutes or until golden. Transfer shortcakes to a wire rack; cool about 10 minutes.

Using a sharp serrated knife, cut each shortcake in half horizontally. Carefully lift off top layers. Place bottom layers on plates. Spoon half of the strawberries; top with Whipped Cream. (You may not use all the Whipped Cream.) Replace shortcake tops. Top with any remaining Whipped Cream and spoon remaining strawberries around the shortcake. If you like, sprinkle with additional walnuts and garnish with a whole strawberry. Serve immediately. Makes 8 to 10 servings.