Instructions

• First, mascerate the berries: Bring 1 cup water to a boil. Add in the Italian Blood Orange Tea and allow to steep for 20 minutes. Strain off the tea from the leaves into a large bowl. Stir in the sugar and allow to cool for 15 minutes. Fold in the berries and allow to mascerate (develop juices) for at least 2 hours or up to 6 hours.
• Next, make the shortcakes: Preheat oven to 400°F. Combine the flour, sugar, baking powder, baking soda and salt together in the bowl of a food processor. Pulse to combine. Add cubed butter and pulse until coarse, cottage cheese sized crumbs form. Pour mixture into a large bowl.
• Pour buttermilk on top of the flour mixture. Use a rubber spatula to bring mixture together but don’t overwork it. The dough will be shaggy and crumbly with some wet spots and a little dry flour.
• Pour this mixture onto the counter. With floured hands, gently bring the dough together. Use flour as needed to keep the dough from sticking to your hands. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle. Fold one side into the center. Fold the other side into the center. As you would fold a letter or tri-fold brochure.
• Turn the folded dough horizontally and flatten again into a 3/4 inch thick rectangle. Repeat the tri-fold technique. Flatten again to 3/4 inch thick in preparation for cutting the individual shortbread.
• Cut into circles with a 3-inch biscuit cutter. Use a straight up and down motion and don’t twist the cutter. Re-roll scraps until you have 12 biscuits. Arrange on a parchment-lined baking sheet with sides touching.
• Brush the tops with heavy cream and sprinkle with Lemon Sugar. Bake for 18-22 minutes or until biscuits are golden brown on top. Cool on pan for at least 10 minutes before assembling.
• Make the whipped cream: Whisk the cream and Vanilla Sugar until light and fluffy.
• To serve, split a biscuit and open on a plate. Spoon mascerated strawberries onto the bottom half. Dollop with whipped cream. Top with the biscuit top.