Strawberries & Cream with Rosemary Shortcakes
2 cups strawberries, washed, hulled and sliced
1/4 cup sugar
Zest of 1 orange
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
1 cup heavy cream
2 tablespoons confectioner's sugar
In a large bowl, toss together strawberries, sugar and orange zest. Cover and refrigerate until it is time to assemble the shortcakes.
Preheat oven to 375 degrees F.
In a large bowl, whisk sifted flour, sugar, baking powder, salt and rosemary.
Add shortening. Blend with a fork or with your hands until a course mixture comes together.
Add the egg, milk, and vanilla. Mix with your hands until a soft dough forms.
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.
Bake for 10-12 minutes or until lightly golden around the edges. Remove and let cool on a cooling rack.
In a small bowl, whip cream and sugar until firm.
Cut each shortcake in half.
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.