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Strawberry orange shortcakes | wefacecook.com Strawberry orange shortcakes | wefacecook.com
Recipe

STRAWBERRY ORANGE SHORTCAKES

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

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.
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