Citrus Berry Shortcake Recipe
- 1-1/3 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup buttermilk
- 1/4 cup butter, melted
- 1 large egg
- 1 tablespoon orange juice
- 1 teaspoon grated orange peel
- 1 teaspoon vanilla extract
- 1 cup sliced fresh strawberries
- 1-1/2 cups sliced fresh strawberries
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 2 cups whipped topping
- 2 teaspoons orange liqueur or orange juice
- 1. Preheat oven to 350°. Line bottom of a greased 9-in. round baking pan with parchment paper; grease paper.
- 2. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk buttermilk, melted butter, egg, orange juice, orange peel and vanilla. Stir into dry ingredients just until moistened. Fold in 1 cup sliced strawberries. Transfer to prepared pan.
- 3. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack; remove paper. Cool completely.
- 4. For topping, in a small bowl, toss strawberries with lemon juice and sugar. Refrigerate until serving. In another bowl, mix whipped topping and liqueur; spread over cake. Drain strawberries; arrange over top. Yield: 8 servings.
1 slice: 268 calories, 10g fat (7g saturated fat), 42mg cholesterol, 245mg sodium, 39g carbohydrate (20g sugars, 2g fiber), 4g protein
Reviews for Citrus Berry Shortcake
"The berries I got weren't very sweet, so I upped the amount of sugar in the topping to 1T. Next time I'd also decrease the lemon juice to 1t. No problems with baking time or the cake texture, this was my son's first from-scratch cake and we were careful about not overmixing. Definitely will be making this again during strawberry season."
"I tested this and the toothpick came out clean. I waited ten minutes and when I attempted to take it out of the pan, I could tell it was not fully baked. I put it back in the oven for about 20 minutes to finish baking. I did substitute all purpose non-gluten flour, but another reviewer indicated they did that and their cake turned out fine. The cake tasted okay, but I will not make this again."
"Beautiful recipe! For martica1959 regarding the orange peel being bitter, make sure to zest your orange so that you're only getting the beautiful, oily outer skin of the rind and not any of the white pith, itself, which is bitter. Using a fine microplane to zest citrus fruit will yield this wonderful ingredient easily; your orange should still be light orange in color when you've zested off just the skin. That zest packs a wonderful flavor and you should really try it again. I zest lemons, limes and oranges for this reason and my sweet AND savory recipes are all the better for it. If I run for mayor, my main initiative would be to get a microplane in every home!"
"I didn't care for the texture of the cake or the orange flavoring."
"I would make this recipe again without the Orange peel in the cake it was too bitter for our fastener couldn't eat it I had to throw the cake away"
"By replacing the flour with 1-1/3 cups Gluten Free all-purpose flour and adding 1/2 teaspoon xanthan gum, this recipe easily adapted to my gluten free diet. A great summertime treat!"
"This was a real hit with everyone! That orange peel in there added just the right "zing" and lifted it from "fine" to "fantastic"."
"I made this with blueberries instead of strawberries and it was very good. It took longer to bake, 40 minutes, than the recipe said. The texture is coarsier than cake and it's not as sweet as I was expecting. But I would make it again. I will try it with strawberries."
"I took this to a memorial day picnic this weekend, it was the first dessert eaten and everyone loved it. Very simple to make as well."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.