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STRAWBERRY ORANGE SHORTCAKES
Serves: 10
Preparation time: 40 minutes If they like it, it serves 10 otherwise
Cooking time: 35 minutes
Totaltime: 0 minutes
Ingredients
- For compote:
- 3 1-pint baskets strawberries, hulled, washed
- 3/4 cup sugar
- 1 cinnamon stick
- For shortcakes:
- 2 3/4 cups flour
- 1 1/4 sticks unsalted butter, cut into pieces
- 1/4 cup sugar
- 2 teaspoons minced orange peel
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups whipping cream
Preparation
-
Compote:
Slice berries; combine in a medium saucepan with sugar and cinnamon. Cook over medium heat for about 15 minutes or until compote thickens, stirring occasionally. Cool.
Shortcakes:
Preheat oven to 350 degrees. Blend first 6 ingredients in a food processor until mixture resembles coarse meal. Add 1 cup cream and process until evenly moist. Transfer to a large bowl. Add 1/4 cup cream.
Knead gently until dough forms. Roll out dough on floured surface to a thickness of 3/4 inch. Use 2-inch round cutter to cut out dough. Gather dough. Roll and cut more to make 20. Place on heavy baking sheet. Brush top with 1/4 cup cream. Sprinkle with additional sugar. Bake until brown about 35 minutes.
Whip remaining 1 1/2 cups cream to firm peaks.
Spoon 1/3 cup compote in shallow plates. Cut shortcakes horizontally in half. Arrange two shortcake bottoms on each plate. Spoon dollop of cream on each bottom half. Press tops over.
main ingredients: strawberry cream flour type of dish:
dessert
type of recipe:
cake
Country cuisine:
Canada specific recipes:
entertaining season and occasion:Valentines-Day Type of meal:
tea
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on The World Cuisine
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Blueberry orange mufins
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