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1
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.
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2
Preheat the oven to 375 degrees F.
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3
Make the shortcake: In a medium bowl, combine the flour, sugar, baking powder, cinnamon, salt and lemon zest.
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4
Work in the butter cubes with your fingers until the mixture is crumbly.
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5
Then, using a spoon, press the egg yolks through a mesh sieve into the flour mixture and combine with your hands.
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6
Add the cream and vanilla and mix until it forms a dough.
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7
It should be fairly wet.
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8
Finish and bake the biscuits: On a lightly floured surface, flatten and shape the dough until it is about 1 1/2 inches thick.
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9
The less you work the dough, the more tender your biscuits will be.
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10
Use a knife to cut the dough into 2-inch squares.
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11
Lightly roll the scraps back into one piece and cut additional squares.
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12
To me, thicker, smaller-size cakes are moister after they bake and taste better the next day!
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13
Place them on a parchment-lined baking sheet.
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14
Place the baking sheet in the center of the oven and bake until lightly brown, 10 to 12 minutes.
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15
Set aside to cool.
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16
To serve: Split the shortcakes like a sandwich to create a top and a bottom piece.
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17
Spoon the strawberries and their juices over the bottom half of each shortcake bottom.
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18
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.
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19
Top with the other biscuit top.
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20
Serve immediately.
