Warm, tender orange-scented shortcakesfilled with sliced, orange-infused strawberries and whipped cream.
Recipe: Rich Orange-StrawberryShortcake
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. Sprinklewith 1 tablespoons sugar and orange juice; set aside for 30 minutes.
Meanwhile, in another bowl, sift togetherflour, 3 tablespoons sugar, baking powder, and salt. Stir ingrated orange peel. Cut in butter until coarse crumbs form. Lightlymix in sour cream to form a soft dough. On a floured board, rollthe 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 puffedand golden, about 15 minutes. Remove from the oven and splitthe biscuits in half with a fork.
Whip cream and 1 tablespoon sugar to stiffpeaks. Place the bottom halves of the biscuits on serving dishes.Top with the strawberries and the tops. Garnish with the whippedcream.
Makes 6 servings.
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