Strawberries and Cream Shortcakes

Ingredients

• 2 cups strawberries, washed, hulled and sliced
• 1/4 cup sugar
• Zest of 1 orange
Shortcakes:
• 2 cups sifted all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon chopped fresh rosemary
• 1/2 cup shortening
• 1 egg, slightly beaten
• 1/3 cup milk
• 1 teaspoon vanilla
Whipped Cream:
• 1 cup heavy cream
• 2 tablespoons confectioner’s sugar

Instructions

1. In a large bowl, toss together strawberries, sugar and orange zest. Cover and refrigerate until it is time to assemble the shortcakes.
2. Preheat oven to 375 degrees F.
3. In a large bowl, whisk sifted flour, sugar, baking powder, salt and rosemary.
4. Add shortening. Blend with a fork or with your hands until a course mixture comes together.
5. Add the egg, milk, and vanilla. Mix with your hands until a soft dough forms.
6. Turn dough out onto a floured surface. Knead gently until everything comes together and is smooth. Roll out about 1/2-inch thick. Using a round cookie cutter or cup, cut out about 9 rounds of dough. Arrange about 1-inch apart on an ungreased cookie sheet.
7. Bake for 10-12 minutes or until lightly golden around the edges. Remove and let cool on a cooling rack.
8. In a small bowl, whip cream and sugar until firm.
9. Cut each shortcake in half.
10. Spread a teaspoon of whipped cream on the bottom layer. Arrange 3 strawberry slices and top with another teaspoon of whipped cream. Repeat this process twice. Before topping with the other half of the shortcake, drizzle each with the strawberry juice.