Warm, tender orange-scented
shortcakes filled with sliced, orange-infused strawberries and
whipped cream.
Rich
Orange-Strawberry Shortcake
- 4 cups strawberries
5 tablespoons granulated sugar - divided use
1/4 cup orange juice
2 cups all-purpose flour
4 teaspoons baking powder
1/8 teaspoon salt
2 tablespoons orange peel, grated
1/4 cup butter
2/3 cup sour cream
1 cup whipping or heavy cream
- Preheat oven to 400°F
(205°C).
- Rinse, dry, and slice
strawberries. Sprinkle with 1 tablespoons sugar and orange juice;
set aside for 30 minutes.
- Meanwhile, in another
bowl, sift together flour, 3 tablespoons sugar, baking powder,
and salt. Stir in grated orange peel. Cut in butter until coarse
crumbs form. Lightly mix in sour cream to form a soft dough.
On a floured board, roll the dough to about 3/4-inches thick.
Cut the dough into 6 circles, about 3-inches wide. Place on a
lightly greased baking sheet.
- Bake at 400°F (205°C) until puffed and golden,
about 15 minutes. Remove from the oven and split the biscuits
in half with a fork.
- Whip cream and 1 tablespoon
sugar to stiff peaks. Place the bottom halves of the biscuits
on serving dishes. Top with the strawberries and the tops. Garnish
with the whipped cream.
Makes 6 servings.
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