Fresh Berry Shortcakes

By suewaynes

Add confectioners' sugar to whipping cream to stablilize it an hour or so early and stash it in the fridge so it won't get all soft and runny

Ingredients

• Shortcakes:
• 5 cups siced fresh strawberries
• 1/2 cup sugar
• 1/4 cup orange juice
• 3 cups all-purpose flour
• 1/2 cup sugar
• 1 Tbsp. baking powder
• 1 Tbsp. grated orange peel
• 1/2 tsp. salt
• 1/2 cup cold butter,cubed
• 1-1/2 cups plus 1 Tbsp. heavy whipping cream, divided
• 1 egg
• 1 egg yolk
• 1 tsp. vanilla extract
• Coarse sugar, optional
• Whipped Cream:
• 2 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/2 tsp. vanilla extract

Preparation

Step 1

1. In a small bowl, combine the strawberries, sugar and orange juice; set aside.
2. For shortcakes, combine the flour, 1/2 cup sugar, baking powder, orange peel and salt; cut in butter until mixture resembles coarse crumbs. Whisk 1-1/2 cups cream, egg, egg yolk and vanilla; add to flour mixture, stirring just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times.
3. Roll out to 1-in thickness; cut with floured 3-in. scalloped or round biscuit cutter. Place 2-in. apart on a parchment paper-lined baking sheet. Brush tops with 1 Tbsp. cream; sprinkle with coarse sugar if desired. Bake at 400 degrees for 15-18 minutes or until golden brown. Cool on a wire rack for 5 minutes.
4. For whipped cream, beat cream in a large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.
5. Just before serving, cut shortcakes in half horizontally, Place bottoms on dessert plates; top with strawberry mixture. Replace tops; dollop with whipped cream.