Friday, May 21, 2021

Strawberry orange shortcake with rose whipped cream


This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Strawberry orange shortcake with rose whipped cream

Yield: Makes 8 shortcakes

Ingredients

For the fruit

  • 1/2 pound strawberries, sliced
  • 4 blood oranges (or 2 regular oranges), segmented and cut in half
  • 1/4 cup (50 grams) granulated sugar 
  • 1 Tablespoon rose water

For the shortcake biscuits

  • 2 cups (240 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated sugar 
  • 1 Tablespoon orange zest (from 1 orange)
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted Challenge butter, cold and cubed
  • 3/4 cup buttermilk

For the whipped cream

  • 1 cup heavy cream
  • 1/4 cup sour cream 
  • 3 Tablespoons (38 grams) granulated sugar
  • 1 teaspoon rose water

Directions

For the fruit

  1. Combine strawberries, oranges, sugar, and rose water. Let sit at room temperature while you prepare the rest of the shortcake.

For the shortcake biscuits

  1. Preheat oven to 400 degrees Fahrenheit and line baking sheet with parchment paper or nonstick mat.
  2. Combine flour, sugar, orange zest, baking powder, salt, cardamom, and baking soda in large bowl.
  3. Use pastry cutter or fingers to cut butter into dry ingredients until you have pea-sized crumbs.
  4. Pour buttermilk into bowl and mix until it becomes cohesive dough.
  5. Form dough into 8 mounds using ice cream scoop or 3-Tablespoon cookie scoop and place on baking sheet.
  6. Sprinkle tops of biscuits with sparkling sugar if desired and place in oven.
  7. Bake biscuits for 15 to 20 minutes, or until the bottoms are browned and the tops are golden, and set aside to cool.
  8. Once biscuits are cool, use serrated knife to cut biscuits in half horizontally.

For the whipped cream

  1. Whisk heavy cream (by hand or in a stand mixer) in chilled bowl until soft peaks form. 
  2. Add sour cream, sugar, and rose water and continue whisking until stiff peaks form.

Assembly

  1. Plate bottom half of 1 shortcake biscuit.
  2. Spoon macerated fruit over biscuit bottom. 
  3. Top with generous dollop of whipped cream
  4. Close with top half of biscuit.
  5. Spoon more cream over shortcake if desired and serve immediately.










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