I love strawberry shortcake, and I like real biscuits. These shortcakes are wonderful, and the orange zest adds a nice twist on a classic recipe.
- 2 cups flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 2 teaspoons orange zest, plus more for garnish
- ½ teaspoon salt
- ¼ teaspoons baking soda
- 6 tablespoons chilled butter cut into small pieces
- 3/4 cup buttermilk
- ½ teaspoon vanilla
- ¼ cup buttermilk for brushing
- ¼ cup Turbinado sugar (large crystal) or regular sugar to sprinkle on top
Place all dry ingredients in a large bowl. Add butter. Cut butter into the dry mixture with a pastry cutter or fork. Mixture will look grainy. Add vanilla to the buttermilk and pour into the dry mixture. Gently mix together. The dough will be moist but not sticky. Do not overwork. Place dough on a lightly floured surface. With your hands, form the dough into a disc 3/4 inch thick. Add flour as needed. Cut into rounds with a 2 ½ inch biscuit cutter. Place shortcakes on a greased baking sheet. You should be able to make 8 shortcakes. Brush tops of shortcakes with extra buttermilk and sprinkle with sugar. Bake at 400º for 15 minutes until golden brown.
- 4 cups strawberries, washed, stemmed and cut into quarters
- ½ cup sugar
- 2 tablespoons Cointreau liquor (optional)
Place all ingredients in a bowl and stir together. Set at room temperature until ready to use.
- 2 cups whipping cream
- ¼ cup powdered sugar
Place cream and sugar in a large bowl. Whip until soft peaks form. Refrigerate until ready to use.
To assemble: cut shortcakes in half. Place bottom half in a serving bowl. Top with ¼ cup of the berries and ¼ cup of the whipped cream. Cover with the other half of the shortcake. Add another ¼ cup of the berries and ¼ cup of the whipped cream. Grate with a little orange zest over the top to garnish. Repeat with the remaining shortcakes.