Rosemary has such a distinct flavor with a subtle floral aroma...it almost reminds me of lavender but more piney. I figured I would give it a try in shortcakes, since shortcakes tend to be more like a sweet biscuit than an actual cake.
1In a large bowl, toss together strawberries, sugar and orange zest. Cover and refrigerate until it is time to assemble the shortcakes.
Preheat oven to 375 degrees F.
In a large bowl, whisk sifted flour, sugar, baking powder, salt and rosemary.
Add shortening. Blend with a fork or with your hands until a course mixture comes together.
Add the egg, milk, and vanilla. Mix with your hands until a soft dough forms.
Turn dough out onto a floured surface. Knead gently until everything comes together and is smooth. Roll out about 1/2-inch thick. Using a round cookie cutter or cup, cut out about 9 rounds of dough. Arrange about 1-inch apart on an ungreased cookie sheet.
Bake for 10-12 minutes or until lightly golden around the edges. Remove and let cool on a cooling rack.
In a small bowl, whip cream and sugar until firm.
Cut each shortcake in half.
Spread a teaspoon of whipped cream on the bottom layer. Arrange 3 strawberry slices and top with another teaspoon of whipped cream. Repeat this process twice. Before topping with the other half of the shortcake, drizzle each with the strawberry juice.