Instructions

1. 

   1

   Make dough

   • In large bowl, stir together bread flour, baking powder and ½ teaspoon salt. Using your hands, work butter into flour mixture until lumps are the size of peas.
   • Add 1 cup plus 1 tablespoon heavy cream and orange zest and stir until combined.
   • Divide dough into 6 equal rounds, each about 1½ inches tall.
   • Cover dough rounds loosely with plastic wrap and refrigerate for 30 minutes.

---

2. 

   2

   Prep egg wash & macerate berries

   • In small bowl, combine eggs, egg yolk and a pinch of salt; beat with fork until blended. Let stand at room temperature.
   • In medium bowl, stir together berries, lime juice and 1 tablespoon granulated sugar. Let stand at room temperature.
   • Remove plastic wrap from shortcakes. Place them, evenly spaced apart, in Zones 1, 2 and 3 of Brava metal tray.
   • Press green button to begin preheating.

---

3. 

   3

   Bake shortcakes & whip cream

   • Using pastry brush, brush tops of shortcakes with egg wash and sprinkle with turbinado sugar.
   • When Brava is preheated, slide metal tray into bottom shelf. Press green button again to begin baking.
   • While shortcakes are baking, make whipped cream. In large bowl, whisk together remaining 1 cup heavy cream, remaining 1 tablespoon granulated sugar and vanilla extract until medium peaks form. Refrigerate until ready to assemble shortcakes.
   • When your food is done, transfer shortcakes to wire rack or plate and cool for 5–10 minutes before assembling.

---

4. 

   4

   Assemble & serve

   • Using serrated knife, cut shortcakes in half horizontally.
   • Spoon a heaping tablespoon of whipped cream on bottom half of each shortcake.
   • Top whipped cream with a spoonful of berries.
   • Top berries with another spoonful of whipped cream; cover with shortcake tops.

---