Best Orange Shortcake Recipes

ORANGE STRAWBERRY SHORTCAKE

Steps:

• Combine strawberries, oranges, sugar and triple sec, stir.
• Cover and chill 2 hours.
• Combine Bisquick mix, sugar, cinnamon and milk.
• Stir until moistened. knead 4 or 5 times on floured surface.
• Place on greased baking sheet. press into a 7 x 3/4-inch round.
• Bake at 425°F for 15 minutes or until done. Cool on wire rack.
• Beat whipping cream until foamy. gradually add powdered sugar, beating until soft peaks form.
• Split biscuit round in half horizontally.
• Place bottom half on a serving dish. Drain fruit, reserving liquid.
• Spoon 2/3 of fruit on bottom round; drizzle with reserved liquid.
• Spoon half of whipped cream mixture over fruit. Add top biscuit.
• Top with remaining fruit and whipped cream.

STRAWBERRY-ORANGE SHORTCAKE TART

Steps:

• Preheat oven to 425F. Place first 6 ingredients (in order of ingredient list) in a food processor. Process for 20 seconds or until mixture resembles coarse sand. Transfer to a large bowl.
• Whisk together egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Press dough on bottom and sides of a lightly greased 9-inch tart pan.
• Bake at 425F for 20 to 22 minutes oruntil golden and firm to touch.
• Microwave 1 Tbsp. marmalade at HIGH 10 seconds; brush over crust. Cool 45 minutes.
• Stir together strawberries and 1/2 cup marmalade.
• Beat heavy cream with 2 Tbsp. sugar at medium speed with an electric mixer until soft peaks form. Spoon onto cornmeal crust; top with strawberry mixture. Garnish, if desired.

STRAWBERRY-ORANGE SHORTCAKE TART

Steps:

• Preheat oven to 425°. Place first 6 ingredients (in order of ingredient list) in a food processor. Process 20 seconds or until mixture resembles coarse sand. Transfer to a large bowl.
• Whisk together egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Press dough on bottom and up sides of a lightly greased 9-inch tart pan.
• Bake at 425° for 20 to 22 minutes or until golden and firm to touch.
• Microwave 1 Tbsp. marmalade at HIGH 10 seconds; brush over crust. Cool 45 minutes.
• Stir together strawberries and 1/2 cup marmalade.
• Beat heavy cream with 2 Tbsp. sugar at medium speed with an electric mixer until soft peaks form. Spoon onto cornmeal crust; top with strawberry mixture. Garnish, if desired.

FLUFFY ORANGE SHORTCAKE

Steps:

• Have ready an ungreased 10-inch tube pan. Preheat the oven to 325 degrees. Sift flour, measure, resift 3 times with baking powder, salt and 3/4 cup sugar. Put the egg yolks into a mixer fitted with a whisk, add 1/4 cup cold water and the lemon juice, then beat on medium speed until thick and spongy, 4 to 5 minutes. Without stopping the beaters, gradually add 1/2 cup sugar and the vanilla and beat until mixture is again thick and spongy. Now turn the mixer to the lowest speed and add flour in 4 portions, scraping the sides and bottom of the bowl constantly with a spatula. Beat until batter is smooth. Fold in the lemon zest.
• Remove and clean the whisk. In another mixer bowl (or in a bowl with a hand whisk), quickly beat the egg whites until stiff enough to form peaks, then beat in the remaining 1/4 cup sugar until the whites form shiny pointed peaks that curve at the tips. Fold the yolk mixture into the whites, lightly but thoroughly. Flow batter into the tube pan.
• Bake 50 to 60 minutes or until the cake springs back when lightly touched. Remove from the oven and invert over a large funnel or bottle. When just cooled, remove the cake from the pan using a thin-bladed knife. Slice the cake into 4 layers. Wrap and freeze 2 layers for up to 2 months. Ice the other two and eat now.
• Place one layer on a cake plate. In a small pan, warm the marmalade and eau de vie until loose, then brush this on the bottom layer. Whip the cream with the confectioners' sugar until it holds soft peaks; sweeten with more sugar if you like. Spread about 1 cup of the cream over the marmalade (now cooled). Place the second layer of cake on top, then ice the cake with the remaining whipped cream and decorate the top with slivers of candied peel. Chill and serve within 2 hours.

BLUEBERRIES WITH ORANGE ZEST SHORTCAKE

Steps:

• Preheat oven to 425 degrees F.
• For berries: In a small bowl, combine berries, sugar, orange juice and orange zest. Chill in refrigerator for about 15 minutes.
• For shortcake: In a bowl, combine box biscuit mix, orange juice, sugar and butter until soft dough forms (the orange juice will substitute for water in the boxed biscuit mix directions). Using standard-size ice cream scoop, scoop dough onto ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown.
• For topping: Stir orange extract into thawed non-dairy whipped topping. Do not overmix.
• Split shortcakes and top with berries and topping mixture.

ORANGE SHORTCAKE

Steps:

• Preheat oven to 425F and lightly grease two 8" round cake pans.
• Mix and sift first four ingredients.
• Cut in butter.
• Beat egg in a measuring cup and fill to the 1/2 cup mark with milk.
• Add egg and milk to the first mixture, stirring quickly until a soft but not sticky dough is formed, adding more milk if necessary.
• Turn onto a lightly floured board and knead for a few seconds.
• Divide dough in half and pat each gently into prepared pans.
• Bake for about 12 minutes or until golden and done; turn out onto cooling rack.
• Remove membrane from orange sections and sugar to taste.
• Place sections between layers and decoratively on top of shortcake.
• Combine sauce ingredients, bring to a boil and pour over shortcake.