Strawberry Shortcake with Orange Whipped Cream
Our classic strawberry shortcake with the addition of orange whipped cream is sure to please any palate. Tender buttermilk shortcake is filled with a pile of sweetened berries and fluffy homemade whipped cream with a hint of orange. This strawberry shortcake recipe is a keeper.
- 2 1/2 cups all-purpose flour
- 1/2 cups plus 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/4 teaspoons ground cinnamon
- 1/4 teaspoons salt
- 8 tablespoons cold unsalted butter, cut into small pieces
- 1 cup plus 2 tablespoons buttermilk
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 packages (16 ounces or 3 cups each) Driscoll's Strawberries
- 3 teaspoons granulated sugar, divided
- 1 1/2 cups heavy cream, chilled
- 1/3 cups confectioners' sugar
- 2 teaspoons grated orange zest
- Fresh orange zest strips for garnish (optional)
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. In a separate bowl whisk together 1 cup buttermilk, egg yolk, and vanilla extract and stir into flour mixture until just moistened.
- Turn dough out onto a lightly floured surface and gently knead 4 to 5 times with floured hands. Gently pat dough to 3/4-inch thickness. Using a 3-inch-round biscuit cutter, cut out 8 shortcakes, gathering scraps and patting out again if necessary, and transfer to the prepared baking sheet. Brush tops of shortcakes with remaining 2 tablespoons buttermilk and sprinkle with remaining 2 teaspoons sugar.
- Bake shortcakes until lightly golden, 12 to 14 minutes. Cool on the baking sheet on a wire rack 10 minutes. Carefully split shortcakes horizontally using a serrated knife.
- Hull and chop 15 strawberries and toss in a bowl with 2 teaspoons sugar; set aside. Combine heavy cream, confectioners' sugar, and orange zest in a bowl and beat with an electric hand mixer on high until stiff peaks almost form. Refrigerate until ready to use. Hull and halve 20 berries lengthwise. Hull and vertically slice 8 strawberries. Use any remaining strawberries for garnish or reserve for another use.
Place the bottom halves of shortcakes, cut side up, on eight serving plates and spread each with 2 tablespoons whipped cream. Arrange 5 strawberry halves, on their sides (with the cut side facing in towards the center) around the edge of each shortcake to form a ring. Spoon chopped strawberries into the center of the ring. Top with 2 tablespoons whipped cream and place shortcake tops, cut side down, on top. Spread tops with 1 tablespoon whipped cream, leaving a 1/2-inch border. Decoratively arrange 4 to 5 strawberry slices on top and sprinkle with remaining 1 teaspoon sugar. Drop a small dollop of whipped cream in the center of sliced berries and garnish with the orange zest strips if using. Serve or refrigerate until ready to serve.
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Easy, moist and a party WOW! Definitely a must make !
Wow, this recipe is tantalizing!