Orange Strawberry Shortcake Recipes

STRAWBERRY SHORTCAKE

Steps:

• In a small saucepan over medium heat bring water and sugar to a boil. Add orange peel and cook for 1 minute or until sugar is dissolved. Remove from heat and let stand until mixture is room temperature. Remove orange peel and refrigerate until ready to use.
• Slice the pound cake into 1/2-inch slices and fit 1 layer of the slices into an 8 by 8-inch "baking" dish. Using a pastry brush generously brush the reserved orange sugar syrup on the cake. Squirt a 1 inch layer of whipped cream over the cake. Layer half the sliced strawberries over. Repeat with another layer of cake, orange sugar syrup, whipped cream and strawberries. Top with 3 reserved strawberries. Refrigerate for at least 2 hours before serving.

STRAWBERRY SHORTCAKES WITH VANILLA-ORANGE SYRUP

Steps:

• Make cake:
• Preheat oven to 350°F and butter an 8- by 2-inch square metal baking pan. Line bottom of pan with parchment or wax paper, then butter paper. Dust with flour, knocking out excess.
• Whisk together yolks, 1/2 cup sugar, milk, and vanilla in a large bowl until combined well. Whisk in flour and salt (batter will be thick).
• Beat whites with an electric mixer until they hold soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until whites hold stiff, glossy peaks.
• Stir about one third of whites into batter to lighten, then fold in remaining whites in 2 more batches, gently but thoroughly.
• Transfer batter to baking pan, spreading evenly, and bake in middle of oven until pale golden and a tester comes out clean, 14 to 16 minutes. Cool cake completely in pan on a rack (cake will shrink from sides of pan). When cool, run a sharp knife around side of cake if necessary and invert onto rack, then remove paper.
• Make strawberries in syrup:
• Scrape seeds from vanilla bean with tip of sharp knife into a small saucepan, then add pod. Add sugar, water, zest, and juice. Bring to a boil, stirring until sugar is dissolved, and boil 1 minute.
• Transfer to a bowl and chill 30 minutes. Pour syrup through a fine sieve into another bowl and discard solids. Gently stir in strawberries and let stand 15 minutes.
• Make cream:
• Beat together cream, sugar, and sour cream until mixture just holds stiff peaks.
• Assemble shortcakes:
• Cut 4 rounds from cake with cookie cutter.
• Generously brush both sides of each round with syrup from strawberry mixture and arrange, darker sides up, on plates. Spoon strawberries onto rounds and let stand 5 minutes to allow more syrup to soak into cake. Top rounds with dollops of cream and drizzle with remaining syrup.

GINGER-ORANGE STRAWBERRY SHORTCAKES

Steps:

• For Shortcakes:
• Mix first 7 ingredients in bowl. Rub in butter until mixture resembles coarse meal. Add cream; stir with fork until clumps form. Gather dough into ball. Wrap in plastic; chill one hour.
• Preheat oven to 350°F. Line large baking sheet with parchment. Roll out dough on floured surface to 3/4-inch thickness. Using floured 3-inch diameter cookie cutter, cut out rounds. Place on baking sheet. Reroll scraps; cut out additional rounds for 6 rounds total. Brush with glaze. Bake until shortcakes are golden, about 30 minutes. Transfer to rack and cool.
• For Filling:
• Combine strawberries and 6 tablespoons sugar in large bowl. Transfer half of berry mixture to another bowl. Using fork, crush berries in 1 bowl to chunky sauce consistency. Let both bowls stand at room temperature until juices form. Cut shortcakes in half. Place 1 bottom half in each of 6 bowls. Spoon some crushed berries over each, then top with generous amount of sliced berries. Cover with shortcake tops. Dust with powdered sugar.