Strawberry Shortcake with Orange Scented Whipped Cream

Staff Writer
Strawberry Shortcake with Orange Scented Whipped Cream
Driscoll's

This recipe for a classic strawberry shortcake comes from the berry experts at Driscoll's and features a slight modernization: a hint of citrusy orange zest in the freshly whipped cream. 

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Ready in
1 h, 30 m
8
Servings
373
Calories Per Serving
Deliver Ingredients

Ingredients

For the shortcakes

  • 2 1/2 Cups all-purpose flour
  • 1/2 Cup plus 5 teaspoons granulated 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 plus 2 tablespoons buttermilk
  • 1 large egg yolk
  • 1 Teaspoon vanilla extract
  • 16 Ounces strawberries, preferably Driscoll's
  • 1 1/2 Tablespoon heavy cream, chilled
  • 1/3 Cup confectioners' sugar
  • 2 Teaspoons grated orange zest

Directions

For the shortcakes

Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper. Combine flour, ½ cup granulated sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. In a separate bowl whisk together 1 cup buttermilk, egg yolk, and vanilla extract and stir into flour mixture until just moistened.

Turn dough out onto a lightly floured surface and gently knead 4 to 5 times with floured hands. Gently pat dough to ¾-inch thickness. Using a 3-inch-round biscuit cutter, cut out 8 shortcakes, gathering scraps and patting out again if necessary, and transfer to the prepared baking sheet. Brush tops of shortcakes with remaining 2 tablespoons buttermilk and sprinkle with 2 teaspoons sugar.

Bake shortcakes until lightly golden, 12 to 14 minutes. Cool on the baking sheet on a wire rack 10 minutes. Carefully split shortcakes horizontally using a serrated knife.

Hull and chop 15 strawberries and toss in a bowl with 2 teaspoons sugar; set aside. Combine heavy cream, confectioners' sugar, and orange zest in a bowl and beat with an electric hand mixer on high until stiff peaks almost form. Refrigerate until ready to use. Hull and halve 20 berries lengthwise. Hull and vertically slice 8 strawberries. Use any remaining strawberries for garnish or reserve for another use.

Place the bottom halves of shortcakes, cut side up, on eight serving plates and spread each with 2 tablespoons whipped cream. Arrange 5 strawberry halves, on their sides (with the cut side facing in towards the center) around the edge of each shortcake to form a ring. Spoon chopped strawberries into the center of the ring. Top with 2 tablespoons whipped cream and place shortcake tops, cut side down, on top. Spread tops with 1 tablespoon whipped cream, leaving a ½-inch border. Decoratively arrange 4 to 5 strawberry slices on top and sprinkle with remaining 1 teaspoon sugar. Drop a small dollop of whipped cream in the center of sliced berries and garnish with the orange zest strips if using. Serve or refrigerate until ready to serve.

Strawberry Shortcake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Strawberry Shortcake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutritional Facts

Total Fat
14g
22%
Sugar
25g
N/A
Saturated Fat
8g
42%
Cholesterol
59mg
20%
Protein
6g
12%
Carbs
57g
19%
Vitamin A
122µg
14%
Vitamin B12
0.1µg
2.4%
Vitamin C
34mg
57%
Vitamin D
0.3µg
0.1%
Vitamin E
0.7mg
3.4%
Vitamin K
3µg
3%
Calcium
149mg
15%
Fiber
2g
9%
Folate (food)
30µg
N/A
Folate equivalent (total)
133µg
33%
Folic acid
60µg
N/A
Iron
2mg
13%
Magnesium
21mg
5%
Monounsaturated
4g
N/A
Niacin (B3)
3mg
13%
Phosphorus
214mg
31%
Polyunsaturated
0.8g
N/A
Potassium
191mg
5%
Riboflavin (B2)
0.3mg
16.6%
Sodium
313mg
13%
Sugars, added
20g
N/A
Thiamin (B1)
0.3mg
22.5%
Trans
0.5g
N/A
Zinc
0.6mg
3.8%

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