Strawberry orange shortcakes

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Photo: Page Turner E-cookbooks
Prep Time:
40 minutes
Cooking Time:
35 minutes
Servings:
10


  • For the Strawberry orange shortcakes:
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  • Tags for Strawberry orange shortcakes
  • main ingredients:
  • strawberry Pageturner Cookbook
  • cream Pageturner Cookbook
  • flour Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • type of recipe:
  • cake Pageturner Cookbook
  • Country cuisine:
  • Canada Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
  • season and occasion:
  • Valentines-Day Pageturner Cookbook
  • Type of meal:
  • tea Pageturner Cookbook
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    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

    Directions

    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.

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