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1
To prepare the strawberries: In a large bowl, combine the strawberries with the sugar and orange juice. Marinate for 30 minutes to 2 hours.
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2
Shortcakes: Preheat oven to 350 degrees.
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3
In a medium bowl, combine the flour, baking powder, cornmeal, sugar and salt.
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4
Stir in the cream, lemon zest and orange zest until just combined.
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5
Turn the dough out onto a floured board. Form into a ball and knead 8 to 12 times, or until the ball holds its shape.
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6
Cut the dough into 8 equal portions and roll into balls.
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7
Roll the dough in the melted butter, then the sugar.
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8
Place on a parchment lined baking sheet and bake for 20 to 25 minutes, or until lightly browned and cooked through. Let cool slightly on a wire rack.
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9
Whipping cream: Chill a large, deep mixing bowl and the metal beaters (I place the bowl and beaters in the freezer for about 10 minutes). Pour the cream into the bowl and add the sugar (or alternate sweetener) and vanilla.
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10
Whip by hand with a whisk or with an electric mixer until soft peaks form. The finished consistency of the whipped cream should just hang from the edge of the whisk. The whipped cream is best if used immediately, but it can be refrigerated for up to 4 hours.
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11
To serve: Cut each shortcake in half. Top the bottom halves with fruit and whipped cream. Place the top halves on top and serve.
