Prepare the Macerated Strawberries: In a medium bowl, gently combine the quartered strawberries with 2 tablespoons of granulated sugar, orange juice (or Grand Marnier), orange zest, and a pinch of cinnamon. Stir lightly and set aside at room temperature for at least 20 minutes to allow the berries to release their delicious juices.

Bloom the Gelatin for Whipped Cream: In a small, microwave-safe bowl, sprinkle the ½ teaspoon unflavored gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom, then microwave for 10-15 seconds until completely dissolved and clear. Stir and set aside to cool completely to room temperature.

Preheat Oven and Prep Dry Ingredients: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the chilled all-purpose flour, ¼ cup granulated sugar, baking powder, and fine sea salt until well combined. This ensures even distribution of leavening agents for a consistent rise.

Incorporate Cold Butter: Using a box grater, grate the frozen unsalted butter directly into the dry flour mixture. Use your fingertips or a pastry blender to quickly work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces. It is crucial to keep the butter very cold for flaky biscuits, as the butter creates steam during baking.

Add Buttermilk: Pour the cold buttermilk over the flour-butter mixture. Use a fork or spatula to gently stir until just combined and a shaggy dough forms. Be careful not to overmix, as this develops gluten and can lead to tough shortcakes, not tender ones.

Form and Fold the Dough: Turn the dough out onto a lightly floured surface. Gently bring the dough together with your hands, pressing it into a rough 1-inch-thick rectangle. Fold one side of the dough towards the center, then fold the other side on top, like folding a letter for mailing.

Create Layers for Flakiness: Gently flatten the dough back into a 1-inch-thick rectangle. Give the dough a quarter turn (rotate 90 degrees) and repeat the folding and flattening process three more times. This layering technique helps create distinct, flaky shortcake layers.

Cut the Shortcakes: Using a 3-inch round cookie cutter, cut out shortcake rounds. Press the cutter straight down without twisting to ensure a clean cut and proper rise. Gently re-roll any scraps once or twice and cut additional shortcakes, aiming for 6-8 total from the dough.

Bake the Shortcakes: Place the shortcakes close together on a parchment-lined baking sheet or in a 10-inch cast-iron skillet. Whisk the egg yolk with 1 teaspoon of buttermilk for an egg wash and brush it lightly over the tops of the shortcakes. Sprinkle with the remaining 1 tablespoon of granulated sugar. Bake for 15-18 minutes, or until the tops are beautifully golden brown and the shortcakes are cooked through.

Prepare the Stabilized Whipped Cream: While the shortcakes cool, pour the cold heavy cream into a large, chilled mixing bowl. Add the sifted powdered sugar and vanilla extract or paste. Beat with an electric mixer on medium-high speed until soft peaks begin to form.

Finish the Whipped Cream: With the mixer still running on low speed, slowly drizzle in the cooled, dissolved gelatin mixture. Increase speed to high and continue beating until stiff peaks form. The stabilized cream will hold its shape beautifully without weeping, making it perfect for make-ahead desserts.

Assemble Your Shortcakes: Once the shortcakes are completely cooled, slice each one horizontally. Stir the fresh blueberries into your macerated strawberry mixture. Spoon a generous amount of the mixed berries onto the bottom half of each shortcake, then top with a cloud of stabilized whipped cream. Place the top half of the shortcake on the cream, and repeat with more berries and cream on top for a truly decadent presentation. Serve immediately and enjoy!