| Strawberry Shortcake |
| Shortcake: 2-1/4 cups flour 1/4 cup sugar 3-1/4 teaspoons baking powder 1 teaspoon kosher salt 2 teaspoons orange zest (minced finely) 4-oz cold sweet butter (cut into pieces) 1 cup-plus-1 tablespoon heavy cream Combine the flour, 1/4 cup sugar, baking powder, orange zest & the salt in a bowl of an electric mixer Using the paddle attachment add the butter and mix until it is the size of small peas Slowly add the 1 cup of heavy cream, mix just until the dough comes together Roll out the dough on a lightly flour surface to about 1-inch thick or thinner Cut out the dough into decorative shapes or circles and place on sheet pan lined with parchment paper In a small bowl combine the 2 tablespoons sugar & the cinnamon Brush the tops of the shortcake with the remaining 2 tablespoons heavy cream and sprinkle with the sugar/cinnamon mixture Bake until golden brown, about 20-30 minutes, cool on a cooling rake Strawberries: Place the strawberries in a bowl and add the strained jam & Grand Marnier, mix to combine To create the dessert: Spoon 1 to 2 tablespoons of the strawberry sauce on a dessert plate Spilt a biscuit in half and place on top of the sauce Top with the about 1/2 cup of the sweetened strawberries Dollop some of the sweetened whipped cream on top of the strawberries & top with the other half of the biscuit and serve Yields about 6 Servings |
| Topping: 2 tablespoons sugar 1 teaspoon cinnamon 2 tablespoons heavy cream Strawberries: 3 cups hulled strawberries, quartered 1/2 cup strained strawberry jam or preserves 1 tablespoon Grand Mariner (orange juice can be substituted) Sweeten whipped cream or Chantilly Cream Strawberry Sauce: 1 cup strained strawberry jam or preserves 1 to 2 tablespoons Grand Marnier (orange juice can be substituted) |
| Preheat the oven to 350º F. |