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1
Preheat the oven to 350 degrees F. Line 1 or 2 baking trays with parchment paper and set aside.
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2
In a food processor, combine the flour, 1/4 cup sugar, baking powder, and salt and pulse to combine.
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3
Add the chilled butter and process just until combined.
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4
With the motor running, add the cream through the feed tubes, stopping just before the dough forms a ball.
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5
Turn the dough out onto a lightly floured surface and gently knead, forming a smooth ball.
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6
Do not overwork.
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7
Roll the dough out into a 3/4-inch thick round.
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8
Using a 3-inch cookie or biscuit cutter, cut out 7 circles.
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9
Knead the scraps together, roll, cut out 3 more circles.
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10
Arrange the circles on the prepared baking trays, brush the tops with cream and sprinkle lightly with sugar.
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11
Bake for 25 to 30 minutes, or until the cakes are golden and firm to the touch.
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12
Cool on a rack.
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13
Meanwhile, rinse and drain the strawberries.
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14
Cut each berry into thick slices and toss with sugar in a large mixing bowl.
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15
Add the lemon juice, kirsch, and orange zest, and gently mix.
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16
Set aside.
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17
When ready to serve, split each shortcake in half and warm slightly.
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18
Place the bottom half of the shortcake on a dessert plate.
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19
Spoon about 1 cup of ice cream on the cake, arrange a scant cup of strawberries over and around the ice cream, and top with the remaining half of the cake.
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20
Serve immediately.
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21
In a medium saucepan, bring the cream, milk, and vanilla bean to boil.
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22
In a large bowl, using a whisk or a rotary beater, whip the egg yolks.
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23
Gradually whisk in the sugar until thoroughly combined.
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24
Slowly whisk in the hot cream mixture and return to the saucepan.
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25
Over low heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon.
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26
Return to the bowl and cool over ice.
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27
Strain into a clean bowl and freeze in an ice-cream maker according to manufacturer's instructions.
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28
Scrape 1/2 of the ice cream into a large container and swirl 1 cup of the strawberry compote through.
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29
Repeat with the remaining half of the ice cream and another 1 cup compote.
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30
Freeze, covered, until needed.
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31
In a 4-quart saucepan, combine strawberries, sugar, and lemon juice.
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32
Add the vanilla beans and cook over low heat until the liquid begins to thicken, about 45 minutes.
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33
Lower the heat and cook for 15 minutes more, stirring.
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34
Remove from the heat and cool.
