Strawberry Shortcakes with Mint and Whipped Cream

Ingredients

• 1.8 cups all purpose flour 
• 1 tablespoon double-acting baking powder 
• 2 tablespoons mint leaves fresh thinly sliced
• 0.5 teaspoon orange peel grated
• 0.3 teaspoon salt 
• 3 pint baskets strawberries hulled sliced
• 0.5 cup sugar 
• 0.3 cup butter unsalted chilled cut into 1/2-inch cubes ()
• 1 teaspoon vanilla extract 
• 1 cup whipping cream chilled

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk

Directions

1. Preheat oven to 375°F. Line baking sheet with parchment paper. Blend flour, 4 tablespoons sugar, baking powder, and salt in processor 5 seconds.
2. Add butter. Using on/off turns, process until mixture resembles coarse meal.
3. Add 1 cup cream and orange peel. Process just until moist clumps form. Gather dough into ball; gently knead 5 turns.
4. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cutter, cut out 3 rounds. Gather dough and reroll as needed to make 3 more 3-inch rounds. Arrange rounds on prepared sheet.
5. Brush with 2 tablespoons cream; sprinkle with 1 tablespoon sugar.
6. Bake biscuits until pale golden and tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. (Can be made 2 hours ahead.)
7. Combine berries, 1/2 cup sugar, mint, and orange peel in medium bowl; stir to blend.
8. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
9. Combine cream, vanilla, and remaining 3 tablespoons sugar in large bowl.
10. Whisk until soft peaks form.
11. Cut biscuits horizontally in half.
12. Place 1 biscuit bottom in each of 6 bowls. Top each with berries, then sweetened whipped cream and biscuit top.