Simple Strawberry Shortcakes
|Orange juice||1⁄4 Cup (4 tbs)|
|Spongecake shells||2 (baker's)|
|Strawberries||1 Cup (16 tbs), halved|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Cointreau||1 1⁄2 Teaspoon|
1. Sprinkle 1 tablespoon orange juice in center of each shell. Refrigerate the shells, covered, until ready to use.
2. In small bowl, combine remaining juice with strawberries and sugar; mix gently. Refrigerate, covered, 1 hour.
3. Divide the strawberries equally into the shells. Pour over any remaining liquid.
4. Whip cream just until stiff; fold in Cointreau. Spoon over strawberries. Serve immediately, garnished with whole strawberries, if desired.