SHORTCAKES RECIPES

Steps:

• Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. 
• Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky. 
• Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan. 
• To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or 3 shortcakes on the side.

Steps:

• 1. Make the Compote: In a medium saucepan, combine the strawberries, rhubarb, sugar and � cup water. Bring to a simmer over low heat. Cook, stirring frequently to prevent scorching, until the fruit is soft but not completely broken down, 25 to 30 minutes. Cool while you make the shortcake biscuits. 2. Make the Shortcake Biscuits: Preheat the oven to 400�F. Line a baking sheet with parchment paper. 3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter and using your fingertips, work it into the dry ingredients until it's about the size of peas. 4. Using a silicone spatula, stir in the buttermilk until you have a shaggy dough. (There will be a lot of dry spots; that's OK.) Dump the dough out onto a well-floured surface and pat it into a roughly �-inch thick rectangle. Using a bench scraper, fold one third of the rectangle toward the center. Repeat with the other side (like you're folding a letter or making a C-fold). Pat the dough into a �-inch thick rectangle; repeat this folding and patting process twice, flouring your hands and the surface as needed. 5. Using a sharp knife, cut the dough into 20 small biscuits, and transfer them to the prepared baking sheet. Using a pastry brush, lightly brush the tops with heavy cream and sprinkle with sparkling sugar. Bake until puffed and golden brown, 15 to 20 minutes. 6. To assemble, split a biscuit in half crosswise. Add a dollop of whipped cream to the bottom half and top with some of the cooled compote. Top with the biscuit top, another dollop of whipped cream and compote. Repeat with the remaining biscuits. Note: The compote can be made up to 5 days ahead and stored in an airtight container in the fridge.