1In a bowl, stir together the strawberries, sugar, orange juice, and Grand Marnier. Set aside for 30 minutes to macerate.
2Position a rack in the upper third of the oven and preheat the oven to 375°F. Line a baking sheet with parchment paper.
3In a large bowl, sift together the flour, cocoa, and baking powder. Whisk in the sugar and salt. In another bowl, whisk together the egg, cream, butter, and vanilla. Stir the cream mixture into the flour mixture.
4Using a tablespoon, drop 6 to 8 shortcakes onto the prepared baking sheet, spacing the mounds evenly (the shortcakes will expand slightly as they bake). Bake the shortcakes until a toothpick inserted into the center comes out clean, about 15 to 18 minutes. Transfer to a rack and let cool.
5To whip the cream: In the bowl of a mixer fitted with the whip attachment, on medium-high speed, beat the cream, sugar, and vanilla to medium-stiff peaks. Do not overbeat.
6To serve, split the shortcakes horizontally. Top the bottom half with a big spoonful of strawberries (including some of the juices) and a big dollop of whipped cream. Top with the top layer of shortcake, and spoon some berries over the top. Top with more whipped cream, drizzle with some of the juices, and serve.
Fluffy biscuits, sweet, syrupy strawberries, and perfectly whipped cream: These are the elements of an idyllic strawberry shortcake. And in this episode of The Easiest Way, Amy Wisniewski of the CHOW Test Kitchen shares her simple technique for achieving strawberry-shortcake perfection using our Classic Strawberry Shortcake recipe.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
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