Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

STRAWBERRY ORANGE SHORTCAKES

serves 10

Ingredients

  • For compote:
    3 1-pint baskets strawberries, hulled, washed
    3/4 cup sugar
    1 cinnamon stick

    For shortcakes:
    2 3/4 cups flour
    1 1/4 sticks unsalted butter, cut into pieces
    1/4 cup sugar
    2 teaspoons minced orange peel
    1 teaspoon baking powder
    1 teaspoon salt
    3 cups whipping cream

Preparation

  • Compote:
    Slice berries; combine in a medium saucepan with sugar and cinnamon. Cook over medium heat for about 15 minutes or until compote thickens, stirring occasionally. Cool.
    Shortcakes:
    Preheat oven to 350 degrees. Blend first 6 ingredients in a food processor until mixture resembles coarse meal. Add 1 cup cream and process until evenly moist. Transfer to a large bowl. Add 1/4 cup cream.
    Knead gently until dough forms. Roll out dough on floured surface to a thickness of 3/4 inch. Use 2-inch round cutter to cut out dough. Gather dough. Roll and cut more to make 20. Place on heavy baking sheet. Brush top with 1/4 cup cream. Sprinkle with additional sugar. Bake until brown about 35 minutes.
    Whip remaining 1 1/2 cups cream to firm peaks.
    Spoon 1/3 cup compote in shallow plates. Cut shortcakes horizontally in half. Arrange two shortcake bottoms on each plate. Spoon dollop of cream on each bottom half. Press tops over.
Print
Print
Strawberry orange shortcakes

Add Comment

* Required information
1000
What is the fifth month of the year?

Comments (0)

No comments yet. Be the first!