Orange Berry Shortcakes
Fluffy, lightly sweetened shortcakes filled with fruit and a fresh orange cream. These Orange Berry Shortcakes are a delicious, unique twist on shortcake!
Servings: 24 shortcakes
Ingredients
Shortcakes
- 3 3/4 cup all purpose flour plus ~2 tablespoons for working surface
- 1/4 cup cornstarch
- 1/2 cup sugar plus 2 tablespoons for dusting
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- 1 cup unsalted butter cold
- 1 1/2 cups whipping cream
- 2 teaspoons vanilla extract
Fruit
- 2 medium sized oranges peels removed and cut into bite sized pieces
- 16 ounce package of strawberries tops removed and cut into thin slices
- 1 pint blueberries
Cream
- 1 cup whipping cream
- zest of 1 medium sized orange
- 2 tablespoons powdered sugar
Instructions
Shortcakes
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or silicone baking mats.
- Whisk together flour, cornstarch, 1/2 cup sugar, baking powder, baking soda, and salt. Using pastry cutter, two knives, or a food processor, cut in butter about 1 teaspoon at a time.
- Using a food processor fitted with dough attachment, or a large spoon, mix in whipping cream and vanilla extract until a ball of dough is formed.
- Lightly flour a working surface. Roll dough out on surface to be about 3/4" thick. Use a 2 1/2" biscuit cutter to cut biscuits. Place biscuits on prepared baking sheet, leaving biscuits about 2 inches apart. Sprinkle tops of biscuits lightly with sugar. Bake for 12-13 minutes, or until tops are golden brown.
Cream
- Place metal mixing bowl and mixer whisk attachment in freezer for 15 minutes.
- Remove bowl and attachment from freezer. Add whipping cream, zest, and powdered sugar to bowl. Use mixer with whisk attachment to beat until stiff peaks form, about 5 minutes.
Serving
- Cut biscuits in half horizontally. Spoon fruit onto bottom biscuit half. Cover fruit with orange cream and top with other half of biscuit.