Strawberries & Cream with Rosemary Shortcakes

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

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.