• 8servings
  • 60minutes
  • 644calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 1/2 cup(s) all-purpose flour , plus more for surface 1/3 cup(s) granulated sugar

  2. 1 tablespoon(s) granulated sugar

  3. 4 teaspoon(s) baking powder

  4. 1 teaspoon(s) fine sea salt

  5. 1 1/2 stick(s) unsalted butter , chilled and cut into small pieces 1 large orange , zested and juiced 1 cup(s) heavy cream , plus more for brushing 1/2 cup(s) whole milk

  6. 2 tablespoon(s) turbinado sugar

  7. 2 pint(s) strawberries , hulled and quartered lengthwise 2 1/2 cup(s) whipped cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. In a heavy-duty mixer fitted with the paddle attachment, add flour, 1/3 cup granulated sugar, baking powder, and salt and mix on low speed to combine. Add butter and zest, and mix on low until mixture resembles coarse meal, about 2 minutes. Add cream and milk and increase speed to medium; mix until dough comes together.

  2. Transfer dough to a lightly floured surface, lightly knead a few times, and shape into a rectangle about 3/4 inch thick. Cut out dough circles using a 3-inch round cutter and place on a parchment-lined baking sheet. Lightly brush tops with heavy cream and sprinkle with turbinado sugar. Bake until shortcakes are golden brown, about 20 minutes. Transfer to a wire rack and let cool. (Shortcakes can be stored in an airtight container for up to 2 days.)

  3. Meanwhile, in a large bowl, combine strawberries, orange juice, and remaining granulated sugar. Gently stir together. Set aside.

  4. To serve, halve shortcakes horizontally with a serrated knife. Place bottom halves on individual serving plates, and top each with a dollop of whipped cream, some berries, then another dollop of whipped cream. Top with remaining shortcake halves.


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