Strawberry Shortcake with Orange Whipped Cream

Shortcake with Orange Whipped Cream

  • Shortcakes
  • 320 gram all-purpose flour
  • 100 gram plus 2 teaspoons granulated sugar, divided
  • 2 Teaspoons baking powder
  • 1/2 Tsp. baking soda
  • 1/4 Tsp. ground cinnamon
  • 1/4 Tsp. salt
  • 8 Tablespoons cold unsalted butter, cut into small pieces
  • 200 ml plus 2 tablespoons buttermilk
  • 1 Tsp. vanilla extract
  • 1 large egg yolk
  • Filling
  • 800 gram Driscoll's Strawberries
  • 3 Teaspoons granulated sugar, divided
  • 350 gram heavy cream, chilled
  • 65 gram confectioners' sugar
  • 2 Teaspoons grated orange zest
  • Fresh orange zest strips for garnish (optional)

20 + 14 minutes | 8 servings | dessert

Strawberry Shortcake with Orange Whipped Cream

Our classic strawberry shortcake with the addition of orange whipped cream is sure to please any palate. Tender buttermilk shortcake is filled with a pile of sweetened berries and fluffy homemade whipped cream with a hint of orange. This strawberry shortcake recipe is a keeper.


Preheat the oven to 220°c. Line a baking sheet with parchment paper. combine flour, 100 gram granulated sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl. Cut butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside flour mixture. Whisk 200 ml buttermilk, egg yolk, and vanilla extract in a medium bowl. Stir buttermilk mixture into flour mixture just until  moistened. Pour dough onto a lightly floured surface. Knead dough gently 4 to 5 times with floured hands. Pat dough into a disc about 3/4-inch thick. Cut dough into 8 shortcakes using a 3-inch-round biscuit cutter. Gather scraps together as needed. Transfer shortcakes to baking sheet. Brush remaining buttermilk onto tops of shortcakes. Sprinkle remaining sugar onto tops of shortcakes. Bake 12 to 14 minutes or until lightly golden. Cool biscuits on a wire rack for 10 minutes. Split shortcakes horizontally using a serrated knife. Filling hull and dice 15 strawberries. Toss strawberries with 2 teaspoons sugar. Set aside diced strawberries. Beat heavy cream, confectioners' sugar, and orange zest with an electric mixer on high until stiff peaks just begin to form. Refrigerate whipped cream until ready to use. place shortcake bottoms onto eight serving plates. Spread each shortcake with 2 tablespoons whipped cream. Hull and halve 20 strawberries lengthwise. Arrange 5 strawberry halves on top of whipped cream. Spoon diced strawberries on top of strawberry halves. Spread 2 more tablespoons of whipped cream over dessert. Place shortcake tops onto each dessert. Drop 1 more tablespoon of whipped cream onto each dessert. Hull 8 strawberries. Slice strawberries lengthwise into ¼ inch slices. Arrange 2 to 3 strawberry slices on top of each dessert. Garnish with orange zest strips if using. Arrange 5 strawberry halves on each plate around edges of shortcakes. Serve or refrigerate until ready to serve.

Leafs Strawberry

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