Fresh Berry Shortcakes

From TOH 5/12
Prep: 35 min. Bake: 20 min.
Yield: 10 Servings352055
Ingredients
5 cups sliced fresh strawberries
1/2 cup sugar
1/4 cup orange juice
SHORTCAKES:
3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 tablespoon grated orange peel
1/2 teaspoon salt
1/2 cup cold butter, cubed
1-1/2 cups plus 1 tablespoon heavy whipping cream, divided
1 egg
1 egg yolk
1 teaspoon vanilla extract
Coarse sugar, optional
WHIPPED CREAM:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Directions
In a small bowl, combine the strawberries, sugar and orange juice; set aside.
For shortcakes, combine the flour, 1/2 cup sugar, baking powder, orange peel and salt; cut in butter until mixture resembles coarse crumbs. Whisk 1-1/2 cups cream, egg, egg yolk and vanilla; add to flour mixture, stirring just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times.
Pat or roll out to 1-in. thickness; cut with a floured 3-in. scalloped or round biscuit cutter. Place 2 in. apart on a parchment paper-lined baking sheet. Brush tops with 1 tablespoon cream; sprinkle with coarse sugar if desired. Bake at 400° for 15-18 minutes or until golden brown. Cool on a wire rack for 5 minutes.
For whipped cream, beat cream in a large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.
Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with strawberry mixture. Replace tops; dollop with whipped cream. Yield: 10 servings.


Nutritional Facts1 shortcake with 1/2 cup berries and 1/3 cup whipped cream equals 664 calories, 44 g fat (27 g saturated fat), 190 mg cholesterol, 346 mg sodium, 62 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Fresh Berry Shortcakes in Taste of Home April/May 2012, p34