Strawberries & Cream with Rosemary Shortcakes

Directions

1. In a large bowl, toss together strawberries, sugar and orange zest. Cover and refrigerate until it is time to assemble the shortcakes.
2. Preheat oven to 375 degrees F.
3. In a large bowl, whisk sifted flour, sugar, baking powder, salt and rosemary.
4. Add shortening. Blend with a fork or with your hands until a course mixture comes together.
5. Add the egg, milk, and vanilla. Mix with your hands until a soft dough forms.
6. Turn dough out onto a floured surface. Knead gently until everything comes together and is smooth. Roll out about 1/2-inch thick. Using a round cookie cutter or cup, cut out about 9 rounds of dough. Arrange about 1-inch apart on an ungreased cookie sheet.
7. Bake for 10-12 minutes or until lightly golden around the edges. Remove and let cool on a cooling rack.
8. In a small bowl, whip cream and sugar until firm.
9. Assembly.
10. Cut each shortcake in half.
11. Spread a teaspoon of whipped cream on the bottom layer. Arrange 3 strawberry slices and top with another teaspoon of whipped cream. Repeat this process twice. Before topping with the other half of the shortcake, drizzle each with the strawberry juice.