Strawberries & Cream with Rosemary Shortcakes

By ladygourmet

Ingredients

• 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
• Whipped Cream:
• 1 cup heavy cream
• 2 tablespoons confectioner's sugar

Details

Preparation time 5mins
Cooking time 15mins
Adapted from livingthegourmet.blogspot.com

Preparation

Step 1

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.

Assembly.

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.