baskets strawberries, hulled, washed
3/4 cup sugar
1 cinnamon stick
2 3/4 cups flour
1 1/4 sticks unsalted butter,
cut into pieces
1/4 cup sugar
2 teaspoons minced orange peel
teaspoon baking powder
1 teaspoon salt
3 cups whipping
Slice berries; combine in a medium saucepan with sugar and cinnamon. Cook
over medium heat for about 15 minutes or until compote thickens, stirring
Preheat oven to 350 degrees. Blend
first 6 ingredients in a food processor until mixture resembles coarse meal.
Add 1 cup cream and process until evenly moist. Transfer to a large bowl. Add
1/4 cup cream.
Knead gently until dough forms. Roll out dough on floured
surface to a thickness of 3/4 inch. Use 2-inch round cutter to cut out dough.
Gather dough. Roll and cut more to make 20. Place on heavy baking sheet. Brush
top with 1/4 cup cream. Sprinkle with additional sugar. Bake until brown about
Whip remaining 11/2 cups cream to firm peaks.
Spoon 1/3 cup
compote in shallow plates. Cut shortcakes horizontally in half. Arrange two
shortcake bottoms on each plate. Spoon dollop of cream on each bottom half.
Press tops over.