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1
To make the shortcake, preheat the oven to 375 degrees.
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2
Sift the flour into the bowl of a food processor and add the sugar, baking powder and salt.
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3
Pulse to combine.
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4
Add the butter and pulse until the mixture resembles coarse bread crumbs.
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5
Pour in the cream and process just until the mixture begins to pull away from the sides of the bowl.
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6
Turn dough out onto a lightly floured surface and shape into a ball.
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7
Divide into 4 equal portions and shape each into a round about 4 inches in diameter and 1/2 inch thick.
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8
Transfer to a parchment-lined baking sheet and bake until just golden, about 15 to 20 minutes.
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9
Transfer to a wire rack to cool.
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10
To make the topping, combine the strawberries, 2 tablespoons of the sugar, the orange juice and port and set aside to marinate for 30 minutes.
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11
Meanwhile, preheat the oven to 450 degrees.
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12
Place the egg whites in the bowl of an electric mixer and beat until they hold soft peaks.
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13
Beat in the remaining sugar 1 tablespoon at a time.
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14
Set meringue aside.
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15
Place the shortcake rounds on a cookie sheet.
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16
Pile each with strawberries and spoon some of the strawberry juice over the shortcakes.
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17
Top each with a scoop of ice cream and cover each with a generous layer of meringue (you may have some meringue left over).
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18
Use the back of a spoon to make decorative swirls in the meringue.
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19
Bake immediately until the meringue is delicately browned, about 4 to 5 minutes.
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20
Serve at once with chocolate sauce (recipe follows) on the side.
