Layered Strawberry Scone- Cake

 I have a lovely friend who bakes wonderful scones and she often will make one big round, then slice it after baking to serve with tea.  Since I already made small round biscuit shapes AND mini triangles, I thought I would make one large scone and one medium sized in keeping with my friends tradition.  As I was preparing the dough for baking, I was thinking about needing a dessert recipe that contained strawberries for a request.  I just needed to whip up some cream and buy some fresh strawberries and I would get a nice, basic strawberry shortcake to add to my recipe collection.  What came out was this beautiful layered cake with syrupy strawberries sandwiched between fresh whipped cream and my Dried Cranberry & Apricot Scones!  After taking some pictures, I passed out the forks and my family ate this BEFORE DINNER.   It was cause for celebration because I NEVER bake and hardly ever have dessert...So it was a good reason to have dessert first, THEN dinner.

Scone Ingredients:

• 3 cups all-purpose flour
• 3/4 cup = 2 Tbsp. sugar, divided
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons chilled  butter
• 1/3 cup chopped dried apricots
• 1/3 cup  dried cranberries (such as Craisins;  Dried cherries work well too)
• 1 cup low-fat buttermilk
• 2 Tbsp. grated orange rind (you can also add some lemon zest to freshen it up even more)
• 1 large egg 
• 2 large egg whites, divided
• Cooking spray 

• 2 lbs. of fresh strawberries, washed, hulled and sliced
• 1 1/2 cup of sugar

Preparation: 

1. Combine sugar and strawberries in a bowl and cover.   
2. Place in the refrigerator for 1 hour minimum or until sugar has dissolved.    

Fresh whipped cream:

• 1 cup of heavy cream  (will make 2 cups of whipped cream)
• 1 Tbsp. powdered sugar

 For the Scones:

1. Preheat oven to 400°.
2. Whisk one egg white in a small dish for egg washing top of biscuit.  
3. Combine flour,  3/4 cup sugar, baking powder, baking soda, and salt in a food processor or bowl.
4. Pulse or cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
5. Stir in apricots and cranberries. 
6. Combine buttermilk, orange rind, egg, and 1 egg white; add to flour mixture, stirring just until moist.
7. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Divide dough in half. ( I used my Demarle ROUL'PAT.  Its just like the SILPAT but for rolling out dough...IT DOESN'T STICK...EVER!)
8. Set 1 half scone mix aside for making traditional shapes for scones or freeze for later use.  
9. Cut dough in half again.  Form each half  into 2 large circles using a rolling pin and patting out to desired shape and height.  The scone should be about 1/8 inch high.
10. Place on a baking sheet coated with cooking spray (or use your SILPAT, NO cooking spray needed).
11. Brush top of scones with reserved egg white.
12. Sprinkle with remaining sugar; bake at 400° for 12 minutes or until golden.
13. Cool. 

Prepare whipped cream.

1. Begin whipping cream using your KitchenAid or hand mixer on medium (use may also use a hand whisk).
2. Mix until stiff peaks are just about to form. 
3. Turn off mixer and sprinkle in sugar. 
4. Continue to mix just  until sugar is incorporated, a few seconds.  Do not over-mix or it will turn to butter.

You may also add a touch of vanilla when you add the sugar. 
To Prepare Dessert:

1. Place large scone on your serving platter
2. Spread with whipped cream
3. Top with half the berries.
4. Place second scone on top and repeat.