Description
Fluffy shortcakes, juicy berries, and whipped cream taste like summer, and the addition of orange zest and orange liqueur jazzes up the berries even more!
Ingredients
Scale
Strawberry Topping:
- 2 1-pound packages Driscoll’s Strawberries, cored and diced
- ¼ cup Sugar
- 2 Tbsp Grand Marnier
- 1 Tbsp Orange Zest
Shortcake:
- 2 cups Flour, plus extra for working
- ¼ cup Sugar
- 1 Tbsp Baking Powder
- ½ tsp Baking Soda
- ½ cup Butter, cubed
- ½ cup Buttermilk
- 1 Tbsp Orange Zest
- 1 Egg
- 1 Egg White
- 1 Tbsp Water
- 2 Tbsp Coarse Sugar for dusting
For Whipped Topping:
- 1 cup Heavy Whipping Cream
- 1 Tbsp Grand Marnier Liqueur
- 3 Tbsp Sugar
Instructions
For the Driscoll’s Strawberry Topping:
- In a large bowl, combine the cored and diced Driscoll’s strawberries, and sprinkle with sugar, orange zest and Grand Marnier liqueur.
- Using a spoon or spatula, stir the ingredients until the sugar has dissolved. Place the mixture into the fridge until ready to serve.
For the shortcake:
- Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
- In a food processor with a blade attachment, or in a large bowl with a pastry cutter, combine the flour, sugar, baking powder, baking soda, and salt until fluffy. Add in the cubed butter and pulse, or cut in the butter until large pea sized crumbles form.
- In a large mixing bowl, whisk together the buttermilk, eggs, and orange zest. Pour in the flour mixture and using a spatula or rubber scraper, fold the flour mixture into the buttermilk mixture.
- Fold together until the dough just begins to clump together. Do not over mix.
- Pour the dough out onto a floured surface and gather the dough together. Knead the dough 5 or 6 times until it just all sticks together.
- Gently pat out into a rectangle. Using a biscuit cutter, cut out the dough into several shortcakes. Place each shortcake onto the lined baking sheet. Combine the scraps together again and make additional biscuits.
- In a small dish, whisk together egg white and water to make a wash for the shortcakes. Brush the tops of the shortcakes with the egg wash and then sprinkle with coarse sugar.
- Bake the shortcakes for about 12 minutes or until golden brown. Remove from the rack to cool before serving.
For Whipped Cream:
- In a stand mixer with a whisk attachment, beat heavy whipping cream until it is light and fluffy.
- Slowly add in the sugar and continue to whisk until soft peaks form.
- Add in Grand Marnier liqueur and beat until stiff peaks form. Set aside for assembly.
To assemble:
- Split the shortcakes with a fork. Place the bottom half of the shortcake onto a plate.
- Top with prepared, chilled Driscoll’s Strawberries. Top with prepared whipped cream.
- To finish, place the other half of the shortcake on top and sprinkle on additional orange zest if available. Serve immediately.