Ingredients
Equipment
Method
Macerate the strawberries
- Toss strawberries with sugar and fresh orange juice and let sit at room temperature for 30 min, stirring once for glossy, syrupy fruit.
Bake the shortcakes
- Preheat oven to 425°F and line a sheet pan.
- Mix all-purpose flour, sugar, baking powder, and salt, then cut in cold butter until the mixture looks like coarse crumbs.
- Stir in heavy cream and vanilla just until a soft dough forms, then portion onto the prepared sheet pan.
- Bake at 425°F for 12-15 min, until the shortcakes are lightly golden and spring back when pressed.
Whip the orange-zest cream
- Whip heavy whipping cream with powdered sugar and orange zest until you reach soft peaks.
Assemble and serve
- Split and layer shortcakes with macerated strawberries, orange-zest whipped cream, and a shortcake top.
- Serve immediately while the shortcakes still have structure and the syrup lightly soaks the layers.
Notes
For cleaner slices and faster soaking, assemble right before serving and keep the whipped cream chilled until you’re ready to layer. Refrigerate leftovers up to 2 days, though shortcake texture softens; freezing is not recommended for best texture. Dietary swap: use lactose-free heavy cream and lactose-free butter for a similar flavor and creaminess.