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By Chef de Cuisine
Serves: 10
If they like it, it serves 10 otherwise  - thinking face emoji
Preparation time: 40 minutes
Cooking time: 35 minutes
Totaltime: 1 hour 15 minutes


  • 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


  • 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.
    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.
Have you tried the recipe?

Strawberry orange shortcakes

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