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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!
Prep Time30 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Keyword: Orange Berry Shortcakes
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.