2 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1 tablespoon grated orange zest (about 1 large orange)
5 tablespoons granulated sugar, divided
6 tablespoons cold butter, cut into cubes
2 hard-boiled egg yolks
1 3/4 cup heavy cream, divided, plus extra for brushing
Coarse sugar for dusting (granulated sugar can be substituted)
3 pints strawberries, washed, hulled and quartered
1 tablespoon orange juice
Heat oven to 375 degrees.
In a food processor bowl, pulse together the flour, baking powder, salt, orange zest and 3 tablespoons of the granulated sugar. Add the cold, cubed butter and the egg yolks and pulse together just until mixture has texture of lightly moistened cornmeal. There may be a few pea-sized chunks of butter remaining; that's fine.
Pour over 3/4 cup of the heavy cream and then pulse 4 to 6 times just to moisten dough. Do not overmix, or dough will be tough.
Turn dough out onto a lightly floured work surface and gather into a shaggy mass. Knead 3 to 4 times to make it cohesive and then pat into a rough circle 6 to 7 inches in diameter and a fairly consistent 3/4 to 1 inch in thickness.
Using a sharp knife, cut circle into 6 wedges. Brush tops very lightly with a little heavy cream and sprinkle lightly with the coarse sugar.
Transfer to a cookie sheet and bake until risen and golden brown, 18 to 20 minutes. Turn pan around halfway through to ensure even cooking. Remove to a cooling rack.
While shortcakes are baking, toss the strawberries, orange juice and remaining 2 tablespoons sugar together in a bowl. Let stand several minutes. (If strawberries are extremely firm, do this 30 minutes in advance.) Beat remaining 1 cup cream into soft peaks with an electric mixer.
Split shortcakes in half horizontally and set tops aside. Place bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over strawberries and replace shortcake tops. Serve immediately with any remaining whipped cream on the side.
Makes 6 servings.