This recipe from the May 1992 issue of Gourmet Magazine is my contribution for Gourmetunbound.
I read many of the reviews and they ranged from loving the recipe to ..not. There are a few things that you have to remember when making shortcakes, biscuits or scones. And that is, all your ingredients have to be very cold and you can't overwork the dough or it will wind up heavy and dense.
The addition of cardamom was interesting and I liked the taste. It was subtle, not too overpowering and, of course, the orange zest makes everthing taste better.
One change I had to make was the amount of milk the recipe called for. It only said 1/4 cup which wasn't nearly enough. I needed to add probably another 1/4 cup worth ( I didn't measure how much more I was adding, I just kept pouring til I got the right consistency.)
The rhubarb/strawberry mixture was just the perfect sweetness for me.
And one last thing, the recipe calls for cutting the shortcakes into 6 sections but mine came out so huge that you could cut the sections smaller.( They do double in size once baked).
To make the cakes, whisk the dry ingredients in a medium bowl.
Blend in the zest, butter and veg. shortening and blend all the ingredients using your fingers til...
Stir this together with a fork..and here's the tricky part. Stir til just combined and stir gently, getting the dry dough on the bottom but don't overstir. I usually make figure 8's with the fork.( I know, a little weird!).
Transfer the sections using the well floured bench scraper.
9. Bake 12 to 15 minutes or til golden.
Beat cream til soft peaks form. Add sugar and beat in orange flower water or vanilla and continue beating til stiff peaks form.
Split cakes in half and spoon on filling and then whipped cream on top.