Vanilla Orange Strawberry Shortcakes

Shortcakes

• Line a baking sheet with parchment paper and set aside.
• Whisk together flour, 2 tablespoons sugar, half of orange zest, baking powder and salt in a large bowl.
• Cut cold butter into ½-inch cubes, add to flour mixture and toss to coat. Use your fingers or a pastry cutter to work the butter into the flour mixture until the largest pieces are pea-sized. Put bowl in the freezer for 5 minutes to chill.
• Add cream and stir until a shaggy dough forms. Knead a few times in the bowl, adding a touch more cream if needed, until the dough just comes together. Transfer to a lightly floured work surface and pat out to a ¾-inch thick slab. Use a 3-inch biscuit cutter to cut out shortcakes, re-rolling the scraps twice if needed.
• Transfer to the prepared baking sheet and place in the freezer for 20 minutes. While shortcakes are chilling, preheat oven to 425°F and make the strawberries.
• Combine strawberries, remaining ¼ cup sugar, vanilla bean seeds, and Grand Marnier in a medium bowl. Toss to combine. Let sit at room temperature at least 30 minutes to macerate.
• Brush shortcake tops with melted butter and bake for 14-16 minutes or until golden brown.
• Remove from the oven and let sit until cool enough to hand. Gently split the shortcakes in half and brush the insides with more melted butter.
• To assemble shortcakes, place a split shortcake on a plate. Spoon a generous amount of strawberries onto each half and top with orange whipped cream. Serve immediately.

Orange Whipped Cream

• When shortcakes are ready to serve, make the whipped cream. Beat cream on medium speed until thickened, then add the orange zest and powdered sugar. Continue to beat until soft peaks form.