Orange Strawberry Shortcake

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.
Course Dessert
Cuisine American



  • 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


  • 3 1/2 cups strawberries
  • 1 Limoneira® orange zest & juice
  • 3 teaspoons sugar
  • 1 teaspoon ground ginger


  • 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



  • 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.


  • 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.


  • 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.
Keyword Oranges
Tried this recipe?Let us know how it was!

Contact Us

How can we help? Send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt