1 Florida orange, zested and juiced, divided
1 pound Florida strawberries, sliced
4 tablespoons Florida sugar, divided
2 cups unbleached all-purpose flour
1 stick unsalted butter, slightly melted and cooled
1 cup milk, plus 2 tablespoons
1 tablespoon baking powder
Pinch of sea salt
½ teaspoon fresh ground pepper
1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
1 teaspoon cornstarch
Preheat oven to 450 degrees. Combine flour, 2 tablespoons sugar, baking powder and a pinch of salt in a medium bowl. Next add melted butter, 1 cup milk, and half of the orange zest and juice. Stir until combined, do not overmix. Drop dough by tablespoonful onto parchment-lined baking sheet. Brush tops with milk and sprinkle remaining sugar on each shortcake. Bake for 12-15 minutes or until cooked thoroughly. Remove from oven and set aside to cool slightly.
In a small saucepot, combine strawberries, remaining orange zest and juice, ground pepper and cornstarch. Bring to boil and reduce to simmer for 5 minutes or until slightly thickened, stirring frequently. Remove from heat and set aside to cool slightly.
Using a whisk or hand mixer, beat cream, vanilla and confectioners’ sugar until stiff peaks form.
Assemble by cutting shortcake in half and topping with strawberry sauce and whipped cream.
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