Serves Six

• FOR THE SHORTCAKES
  
  1 3/4 CUPS FLOUR
  5 TABLESPOONS SUGAR, IN ALL
  1 TABLESPOON BAKING POWDER
  1/4 TEASPOON SALT
  1/4 CUP CHILLED BUTTER, CUT INTO 1/2 INCH CUBES
  1 CUP PLUS 2 TABLESPOONS CHILLED HEAVY CREAM
  1 TABLESPOON GRATED ORANGE PEEL
  

• FOR THE BERRIES

3 1-PINT BASKETS OF GOLD COAST FARMS' STRAWBERRIES,
HULLED AND SLICED
1/2 CUP SUGAR
2 TABLESPOONS THINLY SLICED FRESH MINT
1 TEASPOON GRATED ORANGE PEEL

STRAWBERRY ICE CREAM
POWDERED SUGAR
MINT

• TO MAKE THE SHORTCAKES

1. PREHEAT OVEN TO 375 DEGREES
2. BLEND FLOUR, 4 TABLESPOONS SUGAR, BAKING POWDER, AND SALT IN PROCESSOR FOR 5 SECONDS.
3. ADD BUTTER. PROCESS UNTIL MIXTURE RESEMBLES COARSE MEAL.
4. ADD 1 CUP CREAM AND THE ORANGE PEEL. PROCESS JUST UNTIL MOIST CLUMPS FORM.
5. GATHER DOUGH INTO A BALL AND ROLL OUT ON TO A FLOURED SURFACE TO 3/4 INCH.
6. USING A 3-INCH DIAMETER CUTTER, CUT OUT ROUNDS. GATHER DOUGH AND REROLL AS NEEDED TO MAKE 6 BISCUITS.
7. ARRANGE ON A OILED SHEET PAN. BRUSH WITH 2 TABLESPOONS CREAM AND SPRINKLE WITH 1 TABLESPOON SUGAR.
8. BAKE BISCUITS UNTIL PALE GOLDEN AND A TESTER INSERTED INTO THE CENTER COMES OUT AS CLEAN AND SHARP AS A GARY BURK JUMP SHOT, ABOUT 20 MINUTES. COOL 15 MINUTES.

• TO MAKE THE BERRIES

1. COMBINE THE STRAWBERRIES, SUGAR, MINT AND ORANGE PEEL IN A MEDIUM BOWL.
2. STIR TO BLEND. LET STAND AT LEAST 1/2 HOUR BEFORE SERVING.

   CUT SHORTCAKES IN HALF HORIZONTALLY. PLACE SHORTCAKE BOTTOM IN EACH OF 6 BOWLS. TOP EACH WITH BERRIES AND A SCOOP OF STRAWBERRY ICE CREAM, THEN THE SHORTCAKE TOP. DUST WITH POWDERED SUGAR AND GARNISH WITH MINT.