Strawberries & Cream with Rosemary Shortcakes
By: Lady Catherine ...
Published: Wednesday, May 14, 2014 - 11:58am

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

Preparation

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 Assembly. 10 Cut each shortcake in half. 11 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.