Ingredients
3 1/2 cup(s) all-purpose flour, plus more for surface
1/3 cup(s) granulated sugar
1 tablespoon(s) granulated sugar
4 teaspoon(s) baking powder
1 teaspoon(s) fine sea salt
1 1/2 stick(s) unsalted butter, chilled and cut into small pieces
1 large orange, zested and juiced
1 cup(s) heavy cream, plus more for brushing
1/2 cup(s) whole milk
2 tablespoon(s) turbinado sugar
2 pint(s) strawberries, hulled and quartered lengthwise
2 1/2 cup(s) whipped cream
Preparation
Preheat oven to 400 degrees F. In a heavy-duty mixer fitted with the paddle attachment, add flour, 1/3 cup granulated sugar, baking powder, and salt and mix on low speed to combine. Add butter and zest, and mix on low until mixture resembles coarse meal, about 2 minutes. Add cream and milk and increase speed to medium; mix until dough comes together.
Transfer dough to a lightly floured surface, lightly knead a few times, and shape into a rectangle about 3/4 inch thick. Cut out dough circles using a 3-inch round cutter and place on a parchment-lined baking sheet. Lightly brush tops with heavy cream and sprinkle with turbinado sugar. Bake until shortcakes are golden brown, about 20 minutes. Transfer to a wire rack and let cool. (Shortcakes can be stored in an airtight container for up to 2 days.)
Meanwhile, in a large bowl, combine strawberries, orange juice, and remaining granulated sugar. Gently stir together. Set aside.
To serve, halve shortcakes horizontally with a serrated knife. Place bottom halves on individual serving plates, and top each with a dollop of whipped cream, some berries, then another dollop of whipped cream. Top with remaining shortcake halves.
