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1
Preheat the oven to 400F.
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2
Line a baking sheet with a silicone baking sheet or parchment paper.
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3
To prepare the shortcakes, in the bowl of a heavy-duty mixer fitted with the paddle, combine the flour, granulated sugar, baking powder, and salt on low speed.
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4
Add the butter and zest, and mix on low until the mixture resembles coarse meal, about 2 minutes.
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5
Add the cream and milk and increase the speed to medium; mix until the dough comes together.
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6
Remove the dough to a lightly floured surface, lightly knead a few times, and shape into a rectangle about 3/4 inch thick.
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7
Cut out dough circles using a 3-inch round cutter.
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Place the circles on the prepared baking sheet.
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9
Brush the tops lightly with cream and sprinkle with the turbinado sugar.
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Bake until the shortcakes are golden brown, about 20 minutes.
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11
Transfer to a rack to cool.
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Meanwhile, to prepare the berries, place the strawberries in a bowl.
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13
Add the orange juice and granulated sugar.
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14
Set aside.
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15
To serve, halve the shortcakes horizontally with a serrated knife.
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16
Place the bottom halves on individual serving plates, top each with a dollop of whipped cream, then some berries, and another dollop of whipped cream.
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Cover with the tops of the shortcakes and serve.
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18
The shortcakes can be stored in an airtight container for up to 2 days.
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19
In the past, brown sugar was semirefined white sugar with some of the molasses left in.
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Now it is white sugar to which molasses has been added.
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The color, light or dark, depends on the amount of molasses added.
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Dark brown is slightly stronger in flavor than light brown, but otherwise interchangeable.
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When brown sugar comes into contact with air, the moisture evaporates and causes the sugar to lump together and become hard.
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24
Prevent this by storing brown sugar in a sealable plastic bag or in an airtight container.
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Also, storing brown sugar in the refrigerator will help keep it fresh and soft.
