Strawberry Rhubarb Shortcakes

-FOR THE SHORTCAKES-
2 c All-purpose flour
3 tb Sugar
1/2 ts Salt
1 tb Double-acting baking powder
1 1/2 ts Cardamom
1 1/2 tb Freshly grated orange zest
1/2 Stick cold unsalted butter;
-cut into bits (1/4
; cup)
2 tb Cold vegetable shortening
1/4 c Milk
1 lg Egg
1 ts Vanilla
1 c Well-chilled heavy cream
1 tb Sugar; or to taste, up to
; 2
1/2 ts Orange-flower water;
-(available at
; specialty foods
; shops) or vanilla,
; or to taste

Make the filling:

In a heavy saucepan combine the rhubarb, the sugar, and the orange juice
and simmer the mixture, stirring occasionally, for 5 to 10 minutes, or
until the rhubarb is tender. Transfer the mixture to a bowl, stir in the
strawberries, and let the mixture cool. Chill the filling, covered, for at
least 2 hours or overnight.

Make the shortcakes:

Into a bowl sift together the flour, the sugar, the salt, the baking
powder, and the cardamom and blend in the orange zest, the butter, and the
shortening until the mixture resembles meal. In a small bowl whisk together
the milk, the egg, and the vanilla, add the milk mixture to the flour
mixture, and stir the mixture with a fork until it just forms a dough. Turn
the dough out onto a floured surface and knead it gently for 20 seconds.
Pat the dough into a 6-inch round, cut it into 6 wedges, and transfer the
wedges to a buttered baking sheet. Bake the shortcakes in the middle of a
preheated 425F. oven for 12 to 15 minutes, or until they are golden,
transfer them to a rack, and let them cool.

In a bowl with an electric mixer beat the cream until it just holds soft
peaks and add the sugar, beating. Beat in the orange-flower water and beat
the cream until it holds stiff peaks. Split the shortcakes horizontally
with a fork, arrange the bottom halves on 6 plates, and spoon the filling
over them. Spoon the whipped cream over the filling and cover it with the
top halves of the shortcakes.

Serves 6.