6 tablespoons lightly butter salted cut into small cubes
0.3 cup granulated sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 hardboiled egg yolks
1 cup heavy cream
2 lemon zest
1 tablespoon orange liqueur such as grand marnier
0.8 teaspoon salt
1 pint raspberry sorbet
2 pints strawberries split washed hulled
2 teaspoons vanilla extract
1.5 cups whipped cream
Equipment
bowl
baking sheet
oven
knife
sieve
Directions
Watch how to make this recipe.
Prepare the strawberries: In a medium bowl, combine the strawberries, sugar and orange liqueur and refrigerate for a few minutes to allow the strawberries to macerate. Preheat the oven to 375 degrees F.
Make the shortcake: In a medium bowl, combine the flour, sugar, baking powder, cinnamon, salt and lemon zest. Work in the butter cubes with your fingers until the mixture is crumbly. Then, using a spoon, press the egg yolks through a mesh sieve into the flour mixture and combine with your hands.
Add the cream and vanilla and mix until it forms a dough. It should be fairly wet.
Finish and bake the biscuits: On a lightly floured surface, flatten and shape the dough until it is about 1 1/2 inches thick. The less you work the dough, the more tender your biscuits will be. Use a knife to cut the dough into 2-inch squares. Lightly roll the scraps back into one piece and cut additional squares. To me, thicker, smaller-size cakes are moister after they bake and taste better the next day!
Place them on a parchment-lined baking sheet.
Place the baking sheet in the center of the oven and bake until lightly brown, 10 to 12 minutes. Set aside to cool.
To serve: Split the shortcakes like a sandwich to create a top and a bottom piece. Spoon the strawberries and their juices over the bottom half of each shortcake bottom.
Place a scoop of raspberry sorbet in the center of the bottom half and cover it with whipped cream and more strawberries for a little hidden surprise. Top with the other biscuit top.
