2 cups all-purpose flour, plus more for rolling
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, cold and cubed
1 cup whole milk
2 large eggs
1 pint strawberries, washed and stems removed
1/2 cup sugar
2 tablespoons freshly squeezed orange juice
1 cup heavy cream
1. Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut butter into flour using a fork or by squeezing mixture between hands until mixture is course.
3. In a separate bowl, whisk together the milk and 1 egg. Pour milk mixture into flour mixture and form into a dough. Do not overwork the dough.
4. On a well floured surface (marble, preferably), roll out dough into a 1-inch tall rectangle. Using a 3-inch cookie cutter, cut dough into rounds. Transfer cut pieces of dough to prepared sheet tray. Gently press together remaining dough and continue cutting out more shortcakes until there is no more dough, use more flour as necessary to prevent dough from sticking to surface.
5. In a small bowl, whisk together remaining egg. Brush top of shortcakes with egg wash. Bake in oven until golden brown and risen, about 10 to 15 minutes.
6. In the meantime, slice strawberries into 1/4-inch rounds. In a saucepan, combine strawberries, sugar, and juice from orange; mix. Bring mixture to a gentle boil over medium heat, about 5 minutes. Reduce heat to low and allow mixture to thicken, stirring occasionally, about 3 more minutes. Sauce should be thick and syrupy. Transfer syrup to a bowl and allow to cool.
7. Remove shortcakes from oven and allow them to cool, about 10 minutes.
8. In a large bowl, whisk heavy cream to form soft peaks.
9. Slice shortcakes in half horizontally. Spoon strawberry sauce on bottom half of the shortbread. Top with whipped cream and top shortcake.
10. Cook with soul. Eat with pleasure!