Orange Strawberry Shortcake
An old favorite gets a new spin with the addition of Limoneira® orange. Luscious strawberries and sweet Limoneira® oranges combine in our shortcake recipe, enhanced with a hint of spice. It’s the perfect way to evoke a warm summer’s afternoon.
Ingredients
Shortcakes
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 tablespoons cold unsalted butter cut into small pieces
- 1 cup buttermilk
- 1 Limoneira® orange zest & juice
- 1 large egg yolk
Filling
- 3 1/2 cups strawberries
- 1 Limoneira® orange zest & juice
- 3 teaspoons sugar
- 1 teaspoon ground ginger
Topping
- 1 1/2 cups heavy cream chilled
- 1/4 cup confectioners’ sugar
- 2 teaspoons grated Limoneira® orange zest
- 1 tablespoon Triple Sec optional
- 1/2 teaspoon ground ginger
Instructions
Shortcakes
- Preheat the oven to 425°F, and line a baking sheet with parchment paper.
- Reserve 1 tablespoon of the sugar, and set aside for now. Add the flour, sugar, baking powder and soda, cinnamon, salt and orange zest in a bowl. Stir to blend.
- Cut the cold butter into the mixture using two knives or a pastry blender. The mixture should be coarse, with crumb-sized grains.
- Reserve 1-2 tablespoons of the buttermilk. In a separate bowl, beat the rest of the buttermilk, egg yolk, and orange juice together.
- Stir the buttermilk mixture into the flour mixture. Fold it over only until combined – do not over mix.
- Transfer the dough onto a lightly floured surface, and knead it gently for no more than a few seconds.
- Form the dough into a disk just under an inch thick. Cut it into 3-inch biscuit rounds. You can use a biscuit cutter or a glass with the right dimensions – just be sure to flour it lightly first so it doesn’t stick.
- Transfer the dough rounds to the baking sheet. Brush with the reserved buttermilk, and sprinkle with reserved sugar.
- Bake for 12 to 15 minutes, or until lightly golden brown.
- Allow the shortcakes to cool on a rack for about 10 minutes, and then, using a serrated knife, cut them in half.
Filling
- Clean the strawberries, and cut into halves. Reserve half the berries, and cut the remaining half into smaller pieces.
- In a small saucepan, add the orange juice, sugar and ginger. Heat at a medium low setting, stirring until slightly thickened.
- Remove from heat, and add the strawberries, tossing to coat.
- Allow it to cool.
- Beat the whipped cream with the sugar, ginger, Triple Sec and orange zest until stiff peaks form.
Assemble
- Before you begin, divide the whipped cream and remaining fresh strawberry pieces into thirds – one for each layer.
- Place the shortcake bottom halves on a plate.
- Spread each with some of the whipped cream mix.
- Spoon on some of the filling, and add some strawberry halves, on top, and add more whipped cream.
- Place the top of the shortcake on top.
- Garnish with another dollop of whipped cream, and sprinkle with the remaining strawberry pieces.
Tried this recipe?Let us know how it was!
