Orange Strawberry Shortcake

Elevate your dessert game with this Orange Strawberry Shortcake—a fresh, citrusy twist on a timeless classic! This recipe marries buttery, tender shortcakes infused with zesty orange flavor with juicy, sweet strawberries macerated in a splash of orange juice for an irresistible fruit-forward filling. The cloud-like homemade whipped cream, lightly sweetened with powdered sugar and a hint of vanilla, ties everything together in perfect harmony. Ready in just 35 minutes, this vibrant dessert is as easy to make as it is stunning to serve, making it the perfect show-stopper for spring and summer gatherings. Whether you’re hosting a dinner party or simply craving something sweet and bright, this Orange Strawberry Shortcake will impress with every citrus-infused bite.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 cups All-purpose flour
• 3 tablespoons Granulated sugar
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter, cold and cubed
• 0.75 cup Heavy cream
• 1 tablespoon Orange zest
• 3 cups Fresh strawberries, hulled and sliced
• 2 tablespoons Orange juice
• 2 tablespoons Granulated sugar (for strawberries)
• 1 cup Heavy cream (for whipping)
• 2 tablespoons Powdered sugar
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Step 3

Using a pastry cutter or your fingers, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs.

Step 4

Add the orange zest and pour in the heavy cream. Gently mix until the dough comes together, being careful not to overmix.

Step 5

Transfer the dough to a lightly floured surface and pat it into a rectangular shape about 3/4 inch thick. Use a round biscuit cutter to cut out 6 shortcake rounds.

Step 6

Place the shortcake rounds onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Allow them to cool on a wire rack.

Step 7

While the shortcakes are baking, prepare the strawberries by tossing them in a bowl with 2 tablespoons of granulated sugar and 2 tablespoons of orange juice. Let them macerate for at least 15 minutes.

Step 8

In a separate chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Set aside.

Step 9

Once the shortcakes have cooled, slice them in half horizontally. Layer the bottom half with a generous spoonful of strawberries and their juices, followed by a dollop of whipped cream.

Step 10

Place the top half of the shortcake over the whipped cream and garnish with additional strawberries and a final dollop of whipped cream, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	1366.4 grams (1366.4g)

Amount per serving	% Daily Value*
Calories	3623

Total Fat 245.20g	314%
Saturated Fat 151.50g	758%
Polyunsaturated Fat 0.00g
Cholesterol 746mg	249%
Sodium 2695mg	117%
Total Carbohydrate 314.40g	114%
Dietary Fiber 17.10g	61%
Total Sugars 110.00g
Protein 34.40g	69%

Vitamin D 153IU	765%
Calcium 299mg	23%
Iron 13mg	74%
Potassium 1242mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 3.8%

Carbs: 34.9%