Orange Shortcake Recipes

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
• Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
• Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• In a bowl with a potato masher mash 2 cups blackberries with 1/3 cup granulated sugar and stir in remaining blackberries. In 2 more bowls mash separately raspberries and blueberries with remaining granulated sugar in same manner. Let berries stand at room temperature 4 hours. Berry mixtures may be made 1 day ahead and chilled, covered. Bring berries to room temperature before serving.
• Make shortcakes:
• Preheat oven to 425°F. and lightly butter 2 baking sheets. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt and blend in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream, and milk and add to flour mixture. Stir mixture until it just forms a soft and sticky dough and drop into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough to 1/2-inch thickness and bake 12 to 15 minutes, or until pale golden. Transfer shortcakes to a rack and cool. Shortcakes may be made 4 hours ahead and kept in airtight containers.
• In a large bowl beat cream with confectioners' sugar until it holds soft peaks. Whipped cream may be made 1 hour ahead and chilled in a cheesecloth-lined large sieve set over a bowl, its surface covered with plastic wrap. Whisk cream lightly before serving.
• Split shortcakes horizontally with a fork and serve with berries and whipped cream.

Steps:

• Have ready an ungreased 10-inch tube pan. Preheat the oven to 325 degrees. Sift flour, measure, resift 3 times with baking powder, salt and 3/4 cup sugar. Put the egg yolks into a mixer fitted with a whisk, add 1/4 cup cold water and the lemon juice, then beat on medium speed until thick and spongy, 4 to 5 minutes. Without stopping the beaters, gradually add 1/2 cup sugar and the vanilla and beat until mixture is again thick and spongy. Now turn the mixer to the lowest speed and add flour in 4 portions, scraping the sides and bottom of the bowl constantly with a spatula. Beat until batter is smooth. Fold in the lemon zest.
• Remove and clean the whisk. In another mixer bowl (or in a bowl with a hand whisk), quickly beat the egg whites until stiff enough to form peaks, then beat in the remaining 1/4 cup sugar until the whites form shiny pointed peaks that curve at the tips. Fold the yolk mixture into the whites, lightly but thoroughly. Flow batter into the tube pan.
• Bake 50 to 60 minutes or until the cake springs back when lightly touched. Remove from the oven and invert over a large funnel or bottle. When just cooled, remove the cake from the pan using a thin-bladed knife. Slice the cake into 4 layers. Wrap and freeze 2 layers for up to 2 months. Ice the other two and eat now.
• Place one layer on a cake plate. In a small pan, warm the marmalade and eau de vie until loose, then brush this on the bottom layer. Whip the cream with the confectioners' sugar until it holds soft peaks; sweeten with more sugar if you like. Spread about 1 cup of the cream over the marmalade (now cooled). Place the second layer of cake on top, then ice the cake with the remaining whipped cream and decorate the top with slivers of candied peel. Chill and serve within 2 hours.

Steps:

• Preheat oven to 425 degrees F.
• For berries: In a small bowl, combine berries, sugar, orange juice and orange zest. Chill in refrigerator for about 15 minutes.
• For shortcake: In a bowl, combine box biscuit mix, orange juice, sugar and butter until soft dough forms (the orange juice will substitute for water in the boxed biscuit mix directions). Using standard-size ice cream scoop, scoop dough onto ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown.
• For topping: Stir orange extract into thawed non-dairy whipped topping. Do not overmix.
• Split shortcakes and top with berries and topping mixture.

Steps:

• Preheat oven to 425F and lightly grease two 8" round cake pans.
• Mix and sift first four ingredients.
• Cut in butter.
• Beat egg in a measuring cup and fill to the 1/2 cup mark with milk.
• Add egg and milk to the first mixture, stirring quickly until a soft but not sticky dough is formed, adding more milk if necessary.
• Turn onto a lightly floured board and knead for a few seconds.
• Divide dough in half and pat each gently into prepared pans.
• Bake for about 12 minutes or until golden and done; turn out onto cooling rack.
• Remove membrane from orange sections and sugar to taste.
• Place sections between layers and decoratively on top of shortcake.
• Combine sauce ingredients, bring to a boil and pour over shortcake.

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.

Steps:

• Combine strawberries, oranges, sugar and triple sec, stir.
• Cover and chill 2 hours.
• Combine Bisquick mix, sugar, cinnamon and milk.
• Stir until moistened. knead 4 or 5 times on floured surface.
• Place on greased baking sheet. press into a 7 x 3/4-inch round.
• Bake at 425°F for 15 minutes or until done. Cool on wire rack.
• Beat whipping cream until foamy. gradually add powdered sugar, beating until soft peaks form.
• Split biscuit round in half horizontally.
• Place bottom half on a serving dish. Drain fruit, reserving liquid.
• Spoon 2/3 of fruit on bottom round; drizzle with reserved liquid.
• Spoon half of whipped cream mixture over fruit. Add top biscuit.
• Top with remaining fruit and whipped cream.

Steps:

• Preheat oven to 350°. Line bottom of a greased 9-in. round baking pan with parchment; grease paper., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk buttermilk, melted butter, egg, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in 1 cup sliced strawberries. Transfer to prepared pan., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack; remove parchment. Cool completely., For topping, in a small bowl, toss strawberries with lemon juice and sugar. Refrigerate until serving. In another bowl, mix whipped topping and liqueur; spread over cake. Drain strawberries; arrange over top.