- 10
Ingredients
- 5 cups sliced fresh strawberries
- 1/2 cup sugar
- 1/4 cup orange juice
- SHORTCAKES
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1 tbs baking powder
- 1 tbs grated orange peel
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1 1/2 cups plus 1 tbs heavy whipping cream, divided
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- Coarse sugar, optional
- WHIPPED CREAM
- 2 cups heavy whipping cream
- 1/4 cup confectioners' sugar
- 1/2 tsp vanilla extract
Preparation
Step 1
1. In a small bowl, combine the strawberries, sugar and orange juice; set aside.
2. For shortcakes, combine the flour, 1/2 cup sugar, baking powder, orange peel and salt; cut in butter until mixture resembles coarse crumbs. Whisk 1 1/2 cups cream; egg, egg yolk
and vanilla; add to flour mixture, stirring just until moistened, Turn onto a lightly floured surface; gently knead 8-10 times.
3. Roll out to 1-in. thickness; cut with floured 3-in. scalloped or round biscuit cutter. Place 2 in. apart on a parchment paper-lined baking sheet. Brush tops with 1 tbs cream; sprinkle with coarse sugar if desired. Bake at 400° for 15-18 minutes or until golden brown. Cool on a wire rack for 5 minutes.
4. For whipped cream, beat cream in a large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.
s. Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with strawberry mixture. Replace tops; dollop with whipped cream.