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 Strawberry-Orange Shortcake Recipe
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Strawberry-Orange Shortcake

Orange Shortbread:
1 cup unsalted butter, softened
3/4 cup powdered sugar, plus more for garnish
2 teaspoons vanilla extract
1 teaspoons grated orange zest
2 cups all-purpose flour
1 teaspoon salt

Strawberries:
1 quart strawberries
2 tablespoons sugar
1 cup heavy whipping cream
2 teaspoons honey

To make shortbread, combine butter and sugar and beat until well-blended and smooth, about 2 minutes. Add vanilla and orange zest. Beat well. Beat in the flour and salt until well-combined. Form the dough into a disc about 1 inch thick, wrap in plastic and chill 3 hours or freeze up to 2 weeks (thaw in refrigerator).

Heat oven to 300 degrees. Roll the dough between plastic wrap or waxed paper into a 9-by-12-inch rectangle. Using a 3-inch round cookie cutter, cut the pastry into 12 rounds. Put them on an ungreased baking sheet about 1 inch apart. Bake 25 to 30 minutes.

Hull berries. Cut up half the berries. Combine them with sugar in a bowl. Let them stand for 20 minutes, then puree them in a blender. Cut up remaining berries and combine with puree.

Beat cream with honey until it forms soft peaks.

For each serving, place a spoonful of cream on a plate, spreading it into a 3-inch round. Cover the round with some strawberries, then a wafer, then more cream, then more berries, then a wafer. Sprinkle with powdered sugar.

Serves 6.